Risotto with Leeks, Shiitake Mushrooms, and Truffles

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

Ingredients

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

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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