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