Name: Mushroom Risotto with Leeks
Prep time: 90 min
Yield: 8
Cuisine: Italiana
Ingredients: 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

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.

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Mushroom Risotto with Leeks

Ingredients

Preparation

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