Risotto with Leeks, Shiitake Mushrooms, and Truffles

Risotto with Leeks, Shiitake Mushrooms, and Truffles
Photo by Noel Barnhurst

Ingredients

  • 1 ½ cups arborio rice or medium-grain white rice
  • 2 large leeks
  • 1 tablespoon white truffle oil
  • ¾ cup whipping cream
  • 2 teaspoons black truffle
  • 1 large onion
  • fresh parsley
  • + 8 more ingredients
    • 1 large onion
    • ½ cup dry white wine
    • 5 cups hot vegetable broth
    • ½ cup grated Parmesan cheese
    • 4 tablespoons butter
    • 1 teaspoon fresh thyme leaves
    • 1 pound shiitake mushrooms
    • 4 tablespoons butter

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. Preheat oven to 400°F. T...

View full recipe at Epicurious

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