Creamy and flavorful, risotto is a special dish. It takes a little time and a lot of TLC, so I like to make double to guarantee leftovers!
Mushroom & Leek Risotto
- 6 cups stock I used a beef stock.
- 2 tbsp olive oil
- 1 tbsp butter
- 1 lb mushrooms, thinly sliced
- 2 leeks, thinly sliced
- 3 cloves garlic, minced
- 1 1/2 cups arborio rice
- 3/4 cup white wine
- 2 tsp salt
- 1 tsp black pepper
- 4 tbsp butter
- grated Parmesan cheese for garnish
- Simmer the broth over low heat.
- Saute the mushrooms and leeks in the olive oil and 1 tbsp butter over low to medium heat until tender and fragrant, about 10 minutes.
- Add garlic and saute another 1 minutes.
- Remove from pan and set aside for later.
- Add arborio rice to the pan over medium heat.
- Cook until golden in color, about 4 to 5 minutes.
- Add the wine and stir until all the liquid has been completely absorbed.
- Add 1/2 cup of the simmering broth and stir until the rice has absorbed it.
- Repeat the previous step over and over (and over) again until the rice is creamy and al dente when tasted, about 30 to 40 minutes.
- Add the leeks and mushrooms to the rice.
- Add the 4 tbsp of butter, salt, pepper and fresh grated Parmesan. Eat with joy!!
- Don’t be intimidated!! If you have the time, you can make this!! Patience is the most important part of a good risotto.
- Use vegetable stock to make this an easy and creamy vegetarian dish.
- Make sure your stock is warm, not boiling.
- If you don’t want to use wine make sure to replace with an acid like lemon juice.
- I make a double batch for twice the reward (dinner AND leftovers) with the same amount of effort.
- To reheat those leftovers, add butter and wine before microwaving.
- Risotto is the classic rice dish of Italy.
- Arborio rice is very high in starch, hence the resulting creaminess. It’s great for risotto but it is a high glycemic food.
- According to Wikipedia, risotto originated in Milan around 1809.