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!
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).Print
Rachael Dart is a freelance writer and food blogger living in Seattle. After earning her BA in English from the University of Washington, she quit her short stint as a Technical Content Writer to focus on food full-time! On her food blog, Spache the Spatula, she shares recipe creations and adaptations with personality and attitude.