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

Comments


Best Wine Deals

See More Deals





Snooth Media Network