Mushroom and Creamed Leek 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).

Mushroom and Creamed Leek Risotto

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Rachael Dart
• Total Time: 1 hour 5 mins
• Yield: 4 servings

Print Recipe

Pin Recipe

Description

Mushroom risotto made with earthy mushrooms and silky creamed leeks. Creamy, comforting, and ready in 35 minutes – a restaurant-quality dinner at home.

---

Ingredients

Units USM

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)
• salt and pepper (to taste (I used a black truffle salt))
• fresh parsley (chopped)

---

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.

• Prep Time: 20 mins
• Cook Time: 45 mins

If You Liked This Recipe, You’ll Love These

• Chicken Orzo with Sun Dried Tomatoes
• Vegan Cauliflower and Leek Soup
• Shrimp and Asparagus Saffron Risotto
• Saffron Salmon Risotto