Ingredients
Units
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:
- Add the leek, cream, and salt to a sauce pan and bring to a simmer.
- 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:
- Preheat the oven to 400 degrees.
- Toss all of the ingredients together and spread out on a sheet pan.
- Roast for 30 minutes stirring every 10 minutes, until golden brown and tender.
FOR THE RISOTTO:
- Heat the chicken stock in a small saucepan over medium heat.
- Melt 1 tablespoon of butter in a large saucepan or dutch over over medium heat.
- Add in the onion and cook for 5 minutes until tender.
- Add in the porcini powder and garlic, and cook for another couple of minutes.
- Add in the rice and cook for 2 minutes, stirring to coat.
- 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.
- After 20-30 minutes, the rice should be tender with a very slight bite.
- Remove from the heat and stir in the creamed leeks, the roasted mushrooms, the cheese, and 1 tablespoon of butter.
- Season to taste with salt and pepper. Serve garnished with the parsley.