Wild Mushroom Risotto with Truffle Oil and Crispy Leeks

Allergens

Wheat (Gluten)

Ingredients

• 2 cups Arborio rice
• 4 cups vegetable broth, heated
• 1 cup wild mushrooms, sliced (chanterelle, porcini, or mixed)
• 1/2 cup leeks, thinly sliced
• 1/4 cup Parmesan cheese, grated
• 1 tbsp truffle oil
• Salt and pepper, to taste
• 2 tbsp butter
• 1 tbsp olive oil
• Fresh parsley, for garnish

Instructions

1. In a large saucepan, heat olive oil over medium heat. Add sliced leeks and sauté until softened and slightly golden brown. Remove from pan and set aside.
2. In the same saucepan, melt butter and add Arborio rice. Stir continuously for 3 4 minutes to toast the rice.
3. Gradually add heated vegetable broth to the rice, one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding more. Continue until all broth has been added and rice is creamy and tender.
4. In a separate pan, sauté wild mushrooms in butter or olive oil until tender and slightly caramelized. Season with salt and pepper to taste.
5. Once the risotto is cooked, stir in the sautéed mushrooms, truffle oil, and grated Parmesan cheese. Adjust seasoning as needed.
6. To serve, spoon the risotto onto plates and top with crispy leeks. Garnish with fresh parsley and enjoy!

Chef’s Insight

The secret to perfect risotto is constant stirring and adding broth gradually until the rice reaches a creamy consistency.

Notes

Adjust the mushroom type to your preference or what is available in your region.