Creamy Mushroom Risotto with Crispy Leeks and Truffle Oil

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. 1

   In a large saucepan, warm the vegetable broth over low heat.

2. 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. 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. 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. 5

   In the last few minutes of cooking, add sliced mushrooms to the risotto and cook until tender.

6. 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. 7

   Serve the creamy mushroom risotto on plates, topping each portion with crispy leeks. Garnish with fresh parsley and enjoy!