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Leek And Wild Mushroom Risotto

TheDeliciousCook's picture
Ingredients
  Olive oil 2 Tablespoon
  Unsalted butter 4 Tablespoon
  Pancetta 2 Ounce, dice
  Shallots 2 Medium, mince
  Leeks 1 1⁄2 Cup (24 tbs), dice
  Wild mushrooms 2 Cup (32 tbs), dice (king oyster, shitake, chanterelle, morel)
  Arborio rice 1 1⁄2 Cup (24 tbs)
  Dry white wine 2⁄3 Cup (10.67 tbs)
  Stock 5 Cup (80 tbs)
  Salt and pepper To Taste
  Heavy cream 1⁄3 Cup (5.33 tbs)
  Parmesan cheese 1⁄2 Cup (8 tbs), shredded
Directions

GETTING READY
1. Dice the pancetta, leeks and mushrooms, mince the shallots, set aside.

MAKING
2. In a small pot pour the stock and simmer over low heat.
3. In another medium size pot melt butter, add the pancetta and cook for 5 minutes.
4. Add shallots and sauté for 5 minutes until soft, add the leeks and cook for 5-10 minutes until soft.
5. Add mushrooms and cook for 5-10 minutes.
6. Add rice and mix everything well, add white wine and allow it to evaporate.
7. Once the wine has evaporated pour the stock 2 ladle at a time and season with salt and pepper.
8. Cook until the rice is done add the heavy cream towards the end along with shredded parmesan cheese.
9. Once done turn off the heat.

SERVING
10. Serve the leek and wild mushroom risotto sprinkle parmesan cheese.

Things You Will Need
Pot

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Taste: 
Savory
Method: 
Simmering
Dish: 
Risotto
Ingredient: 
Mushroom
Restriction: 
High Protein
Preparation Time: 
30 Minutes
Cook Time: 
45 Minutes
Ready In: 
75 Minutes
Servings: 
2

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