Leek and Mushroom Risotto
Updated: Apr 17, 2020
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!
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
Start by pouring 4 cups of chicken broth into medium sauce pan over low heat
Melt butter in dutch oven or wide, deep skillet on medium heat
Add leeks and mushrooms to butter add in a pinch of salt and sauté for about 4 minutes
Stir in garlic and sauté for about 1 minute until fragrant
Add the rice to butter mixture and toast for about 2-3 minutes until translucent with white dot in center and coated in butter
Stir in wine or brandy and let simmer until alcohol is evaporated
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
Stir in 1/2 cup parmesan and 1 additional tbs butter (butter optional)
Salt and pepper to taste
Spoon into bowls or plates and garnish with parsley and leftover parmesan
serves 4
