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

Ingredients

Scale

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)

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

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Find it online: https://honestcooking.com/mushroom-creamed-leek-risotto/