Mushroom and Creamed Leek Risotto

Mushroom and Creamed Leek Risotto turns the flavor dial way past eleven. Earthy mushrooms compliment the creamy leeks and the texture of the risotto.

This just might be the best risotto I’ve ever made. I’d like to think that’s a lofty statement as Mikey aways says I’m the Queen of Risotto and Cheesecake. He thinks those are the two dishes that I’m the best at making.

This risotto, though? I “mmmm-ed” and “OMG-ed” the entire way through. I believe there are two factors that made this the BEST risotto ever: homemade chicken stock and porcini powder.

What is porcini powder? It’s dried porcini mushrooms that have been ground into a powder. You can make it yourself by grinding dried porcini mushrooms in a spice or coffee grinder, or you can buy it from a specialty food shop.

t’s kind of a magical ingredient because it can pack a ton of mushroom flavor into a dish, when you might not have the best mushrooms available. I used cremini mushrooms in this dish, which don’t have as much flavor as shiitake or lobster, or something, but because of the porcini powder, this dish packs a wallop of delicious mushroom flavor!

See Also

Stracciatella Ice Cream

If you can’t find any dried porcini or porcini powder, you can skip it, but I would recommend then using a medley of higher quality mushrooms (other than cremini).

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• Author: Rachael Dart
• Yield: 4 servings 1x

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Ingredients

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FOR THE LEEKS:

• 1 large leek (sliced in half and thinly sliced, white and light green part only)
• 1/3 cup cream
• pinch of kosher salt

FOR THE MUSHROOMS:

• 2 tbsp butter (melted)
• 1/2 tbsp white truffle oil (or olive oil)
• 1 tsp fresh thyme leaves
• 1/2 yellow onion (thinly sliced lengthwise)
• 1/2 pound cremini mushrooms (thickly sliced)

FOR THE RISOTTO:

• 1 tbsp butter
• 1/2 yellow onion (chopped)
• 2 tbsp dried porcini powder (or dried porcini mushrooms ground in a spice grinder)
• pinch of kosher salt
• 2 garlic cloves (minced)
• 3/4 cup arborio rice
• 1/2 cup dry white wine (I used a Pinot Gris)
• 3–4 cups chicken stock (or vegetable stock)
• 1/4 cup grated parm (I use a blend of ground parmigiano reggiano and pecorino romano)
• 1 tbsp butter
• salt and pepper (to taste (I used a black truffle salt))
• fresh parsley (chopped)

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Instructions

FOR THE LEEKS:

1. Add the leek, cream, and salt to a sauce pan and bring to a simmer.
2. Simmer for 10 minutes until the leeks are tender and the cream is thick. (This can be made a refrigerated 1 day ahead.)

FOR THE MUSHROOMS:

1. Preheat the oven to 400 degrees.
2. Toss all of the ingredients together and spread out on a sheet pan.
3. Roast for 30 minutes stirring every 10 minutes, until golden brown and tender.

FOR THE RISOTTO:

1. Heat the chicken stock in a small saucepan over medium heat.
2. Melt 1 tablespoon of butter in a large saucepan or dutch over over medium heat.
3. Add in the onion and cook for 5 minutes until tender.
4. Add in the porcini powder and garlic, and cook for another couple of minutes.
5. Add in the rice and cook for 2 minutes, stirring to coat.
6. Add in the wine and stir, scraping the bottom of the pan. Add in the chicken stock, 1/2 cup at time, stirring each time until it is absorbed.
7. After 20-30 minutes, the rice should be tender with a very slight bite.
8. Remove from the heat and stir in the creamed leeks, the roasted mushrooms, the cheese, and 1 tablespoon of butter.
9. Season to taste with salt and pepper. Serve garnished with the parsley.

• Category: Primi