2 cups leek, cut into slices (only the white and light green parts)
3/4 cups whipping cream
1/3 kilos button mushroom, (shiitake, or other types), sliced
olive oil
1 onion, minced
1 teaspoon fresh thyme, chopped
2 tablespoons butter
1 1/2 cups rice, arborio for risotto
1/2 cups dry white wine
5 cups chicken broth, heated with the mushroom stems for 30 minutes
1/2 cups Parmesan cheese
parsley, chopped for garnish
salt
pepper
Preparation
1h 30 mins
0 mins
Medium
Put the leeks and heavy cream in a pot and boil together for 15-20 minutes until the cream thickens and the leeks are soft. Season with salt and pepper and set aside.
Slice the mushrooms (if they are shiitake, remove the stems and use them for the broth). Finely chop the onion.
In a large skillet with a little olive oil, cook all the mushrooms until they release their liquid and brown slightly, about 20 minutes, stirring constantly.
Once the mushrooms are well cooked, remove them from the skillet, add the chopped onion, and cook until translucent. Return the mushrooms and sprinkle with fresh thyme. Pour a little white wine on top and let it evaporate. Season with enough salt and pepper and taste the flavor, then set aside.
In a large pot, melt 2 tablespoons of butter and add the rice. Stir for 1 minute and add 1/2 cup of white wine. Let it absorb completely and add 1 cup of broth.
Stir constantly until the broth liquid is absorbed and add another cup. Repeat this until almost all the broth has been absorbed and the risotto has the consistency you like, about 20 more minutes. Note: make sure the broth is well heated.
Once the risotto is almost ready, add the leeks with cream and the reserved mushrooms. Stir everything well and let it heat through. Taste and add more salt or pepper if necessary.
Serve immediately sprinkled with chopped parsley and Parmesan cheese.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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