Leek and Wild Mushroom Risotto Recipe at MyDish

Leek and Wild Mushroom Risotto

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Method

  • Over fairly gentle heat, sweat leeks and garlic in oil till soft.

  • Add rice and stir for a couple of minutes so it's well coated with the oil and leek mixture, then pour in the wine. Simmer till the wine has been absorbed.

  • Throw the mushrooms and thyme in and add a ladle of hot stock. Simmer gently and stir until absorbed. Keep adding the stock a ladle at a time until the rice is cooked but still retains a 'bite'. Keep stirring too! You might not use all the stock, or you might need to use a little hot water if it's not quite enough.

  • Then give the risotto a good grind of black pepper and stir in the butter and parmesdan cheese. Add salt if like, but I generally find the stock and parmesan make it unnecessary.

  • Leave the risotto to rest for 5 mins while you pour a glass of wine and throw a crisp green salad together. Serve with a drizzle of lovely virgin olive oil and enjoy.

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    Ingredients

    • 1 Leek
    • 2 cloves Garlic
    • Good splash Olive oil
    • ¾ cup Arborio rice
    • 1 litre Hot stock (vege or chicken)
    • couple of handfuls Wild mushrooms (chopped)
    • tablespoon Fresh thyme
    • ½ glass Decent white wine
    • knob Butter
    •  Black pepper
    •  Parmesan cheese

    By Views 975  Added Fri Sep 12 2008


    Risotto is the ultimate comfort food. It's also very forgiving - all quantities are very approximate & you can substitute the leeks and mushrooms for your favourite ingredients.

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