Creamy Mushroom Risotto with Crispy Leeks and Truffle Oil

Allergens

Gluten (in some Parmesan cheese)

Ingredients

• 2 cups Arborio rice
• 6 cups vegetable broth
• 1 lb mixed wild mushrooms, sliced
• 4 leeks, white and light green parts only, thinly sliced
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese (optional)
• 2 tbsp unsalted butter
• 1 tbsp truffle oil
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions

1. In a large saucepan, warm the vegetable broth over low heat.
2. In a separate large pan, melt butter over medium heat. Add sliced leeks and sauté until crispy, about 5 7 minutes. Remove from pan and set aside.
3. Add Arborio rice to the pan with leek butter and toast for 1 2 minutes. Pour in white wine and cook, stirring constantly, until absorbed.
4. Begin adding hot vegetable broth to the rice one ladle at a time, allowing each addition to be absorbed before adding more. Continue this process for about 20 25 minutes or until the rice is tender but still al dente.
5. In the last few minutes of cooking, add sliced mushrooms to the risotto and cook until tender.
6. Once the risotto has reached desired consistency, remove from heat and stir in grated Parmesan cheese (if using) and truffle oil. Season with salt and pepper to taste.
7. Serve the creamy mushroom risotto on plates, topping each portion with crispy leeks. Garnish with fresh parsley and enjoy!

Chef’s Insight

The key to perfect risotto is constant stirring and adding broth gradually for optimal creaminess.

Notes

Feel free to substitute the mixed wild mushrooms with your favorite variety or use a combination for added flavor.