Risotto with Leeks, Shiitake Mushrooms, and Truffles

Name: Risotto with Leeks, Shiitake Mushrooms, and Truffles
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 355 milliliters arborio rice or medium-grain white rice; 4 Tbsps (1/2 stick) butter, divided; 118 milliliters dry white wine; 6 servings Chopped fresh parsley; 1 teaspoon minced fresh thyme leaves; 473 milliliters large leeks (white and pale green parts only), halved, thinly sliced crosswise (about; 1 large onion, chopped; 118 milliliters grated Parmesan cheese; 454 grams shiitake mushrooms, stemmed, cut into 1/4- to 1/3-inch-thick slices; 1 Tbsp white truffle oil; 2 teaspoons shaved or chopped black truffle (optional); 1 liters (or more) hot vegetable broth; 177 milliliters whipping cream

Risotto with Leeks, Shiitake Mushrooms, and Truffles might be just the Mediterranean recipe you are searching for. This recipe covers 20% of your daily requirements of vitamins and minerals. This side dish has 493 calories, 9g of protein, and 25g of fat per serving. This recipe serves 6. A mixture of arborio rice, truffle oil, onion, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a gluten free diet.

Instructions

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 minutes. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm before continuing.

Ingredients you will need

Salt And Pepper

Cream

Leek

Equipment you will use

Sauce Pan

Preheat oven to 400°F. Toss all ingredients on rimmed baking sheet.

Equipment you will use

Baking Sheet

Oven

Sprinkle with salt and pepper. Roast until mushrooms are tender and light brown around edges, stirring occasionally, about 45 minutes. DO AHEAD: Can be made 2 hours ahead.

Ingredients you will need

Salt And Pepper

Mushrooms

Let stand at room temperature.

Melt 2 tablespoons butter in heavy large saucepan over medium heat.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Add onion and cook until beginning to soften, about 5 minutes.

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Onion

Add rice; stir 1 minute.

Ingredients you will need

Rice

Add wine and stir until almost all liquid is absorbed, about 1 minute.

Ingredients you will need

Wine

Add 1 cup hot broth. Simmer until broth is almost absorbed, stirring often, about 4 minutes.

Ingredients you will need

Broth

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 minutes longer. Stir in leek mixture, mushroom mixture, remaining 2 tablespoons butter, cheese, and truffle.

Ingredients you will need

Mushrooms

Butter

Cheese

Broth

Leek

Rice

Transfer to large bowl, sprinkle with parsley, and serve.

Ingredients you will need

Parsley

Equipment you will use

Bowl

Market Tip

White truffle oil is sold at some supermarkets and at specialty foods stores and Italian markets. Black truffles are available at specialty foods stores and from igourmet.com. A flavorful substitute for the shaved truffles is the Truffle Gatherers Sauce ($19), which can be ordered from fungusamongus.com.

Ingredients you will need

White Truffle Oil

Sauce

Equipment

Ingredients

Servings:

355milliliters

arborio rice or medium-grain white rice 4Tbsps

(1/2 stick) butter, divided 118milliliters

dry white wine 6servings

Chopped fresh parsley 1teaspoon

minced fresh thyme leaves 473milliliters

large leeks (white and pale green parts only), halved, thinly sliced crosswise (about 1large

onion, chopped 118milliliters

grated Parmesan cheese 454grams

shiitake mushrooms, stemmed, cut into 1/4- to 1/3-inch-thick slices 1Tbsp

white truffle oil 2teaspoons

shaved or chopped black truffle (optional)1liters

(or more) hot vegetable broth 177milliliters

whipping cream

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian on the menu? Try pairing with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Castello di Meleto Chianti Classico Gran Selezione. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 62 dollars per bottle.