Leek and Mushroom Risotto

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Risotto is one of those things that scare people but probably shouldn't. Though time consuming, it really isn't that hard to make. The key to a buttery risotto is to keep the temperature at about medium low and stir continuously while you slowly add in warmed broth. You don't want to add the broth too often, so they key is to let the liquid almost completely absorb then half a cup of broth at a time for about 25-30 minutes until the risotto is al dente.

There are many ways you can customize your risotto. Sometimes I make my own mushroom broth with dried porcini mushrooms, sometimes I add spinach, sometimes I add peas or asparagus and the list goes on. Lately I have been on a leek rampage so today this is what we used. Leeks are so delicious, I think of them as a bigger more mild green onion and when sautéed in a little butter my whole house smells of goodness. This recipe can be a meal on its own or served with your favorite protein, we love to make this with seared scallops, click here for the recipe. Make this recipe like we did or feel free to put your spin on it, I would love to hear how you made this your own in the comments below!

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Ingredients

• 4 cups chicken broth

• 1 cup arborio rice

• 4 tbs butter

• 2 large leeks, cut in half lengthwise and sliced 1/4 inch thick (side note: leeks can have a lot of dirt and residue so I like to slice them and add to a bowl of cold water and let the dirt/residue sink to the bottom then transfer to a towel lined bowl with slotted spoon to dry)

• 6 medium cremini mushrooms (about half a pound) sliced 1/4 inch thick

• 4 cloves garlic finely chopped

• 1/2 cup dry white wine or brandy (I used a dry un-oaked chardonnay)

• 3/4 cup shredded parmesan cheese

• salt and pepper to taste

• parsley for garnish

Directions

1. Start by pouring 4 cups of chicken broth into medium sauce pan over low heat

2. Melt butter in dutch oven or wide, deep skillet on medium heat

3. Add leeks and mushrooms to butter add in a pinch of salt and sauté for about 4 minutes

4. Stir in garlic and sauté for about 1 minute until fragrant

5. Add the rice to butter mixture and toast for about 2-3 minutes until translucent with white dot in center and coated in butter

6. Stir in wine or brandy and let simmer until alcohol is evaporated

7. Ladle in 1/2 cup of warm chicken broth and stir continuously until liquid is absorbed then repeat the process for about 25-30 min until creamy risotto is formed and rice is al dente. You can add in a little warm water if you run out of broth and the rice needs a little more time

8. Stir in 1/2 cup parmesan and 1 additional tbs butter (butter optional)

9. Salt and pepper to taste

10. Spoon into bowls or plates and garnish with parsley and leftover parmesan

serves 4

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