Risotto with Leeks, Shiitake Mushrooms, and Truffles

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

Ingredients

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

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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