RISOTTO WITH LEEKS,
MUSHROOMS & TRUFFLE OIL
Serves 6 to 8
LEEKS
2 large leeks (white & pale green only) halved, thinly sliced crosswise
3/4 cup whipping cream
Bring leeks and cream to boil in heavy medium saucepan. Reduce heat to
medium and simmer until leeks are tender and cream is thick, stirring
often, about 15 min. Season to taste with salt & pepper.
MUSHROOMS
1 lb shiitake mushrooms, stemmed, cut to 1/3 inch thick slices
1 large onion, halved, thinly sliced lengthwise
1/4 cup butter, melted
1 Tbsp white truffle oil
1 tsp minced fresh thyme leaves
Preheat oven to 400°. Toss all ingredients on rimmed baking sheet.
Sprinkle with salt & pepper. Roast until mushrooms are tender and light
brown around edges, stirring occasionally, about 45 min. (Can be made 2
hours ahead. Let stand at room temperature.)
RISOTTO
4 Tbsp butter, divided
1 large onion, chopped
1 1/2 cups arborio rice
1/2 cup dry white wine
5 cups (or more) hot vegetable broth
1/2 cup grated Parmesan cheese
chopped fresh parsley
Melt 2 tablespoons butter in heavy large saucepan over medium heat. Add
onion and cook until beginning to soften, about 5 min. Add rice; stir 1
min. Add wine and stir until almost all liquid is absorbed, about 1 min.
Add 1 cup hot broth. Simmer until broth is almost absorbed, stirring
often, about 4 min. Add more broth, 1 cup at a time, allowing each
addition to be absorbed before adding next and stirring often, until
rice is tender and mixture is creamy, about 20 min longer. Stir in leek
mixture, mushroom mixture, remaining 2 tablespoons butter and cheese.
Transfer to large bowl, sprinkle with parsley; serve.
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«´¨`·.. ¤
"Worry looks around, sorry looks back, Faith looks up."
~Angelique~
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