Mushroom Leek Risotto

Mushroom Leek Risotto

Prep Time: 20 - 30 minutes

Cook Time: 45 minutes

Servings: 6

Ingredients:

Caramelized mushrooms

• 1 lb wild mushrooms of your choice, cleaned and stems removed
• 1 tbsp olive oil, more if needed
• 1 tbsp butter
• 1 tsp chopped thyme
• ½ tbsp balsamic vinegar
• Salt and pepper, to tastet

Leek risotto

• 2 tbsp olive oil
• 1 leek, halved, chopped, and cleaned
• 2 minced garlic cloves
• 1 ½ cups Arborio rice
• ½ cup dry white wine
• 1 ½ liters chicken stock, more if needed
• Mushroom stems, cleaned
• Zest of 1/2 lemon
• 1 tbsp butter
• 3 oz grated Parmigiano Reggiano (about 1 cup)
• Salt and pepper

To serve

• Parsley, chopped
• Extra virgin olive oil
• Parmigiano Reggiano, grated

Directions:

1. CARAMELIZED MUSHROOMS: Heat a cast-iron skillet over medium-high heat.
2. Add 1 tbsp of olive oil, then add mushrooms, stirring to coat in oil. Allow them to brown without stirring initially.
3. Once mushrooms release moisture and begin to brown (about 5 minutes), stir and add a pinch of salt.
4. Continue cooking for an additional 5-7 minutes until golden brown, stirring occasionally.
5. Reduce heat to medium, add cracked pepper, thyme, and butter.
6. Once golden and crispy, add balsamic vinegar and cook for an additional 1-2 minutes. Set aside.
7. LEEK RISOTTO: Heat chicken stock with leftover mushroom stems in a medium pot over low heat (hot but not boiling).
8. In a large, deep saucepan, heat olive oil over medium-low heat.
9. Add leeks, stir to coat in oil, and caramelize for 5-6 minutes until translucent.
10. Add garlic and cook for an additional 1-2 minutes.
11. Add Arborio rice, and cook until the rice turns slightly golden (2-3 minutes).
12. Pour in wine and cook until alcohol is cooked out and little liquid remains.
13. Ladle one portion of chicken broth into the rice at a time, stirring and cooking down after each addition. Stir almost constantly.
14. Continue ladling until the risotto is al dente (25-30 minutes or longer).
15. Add 1 tablespoon butter, grated cheese, salt, and pepper to taste. Stir vigorously to emulsify the risotto. Add zest of 1/2 lemon. Remove from heat and set aside for 5-10 minutes.
16. Spoon risotto into a bowl.
17. Top with caramelized mushrooms, additional cheese, cracked pepper, quality olive oil, and chopped parsley.