Risotto with Leeks, Shiitake Mushrooms, and Truffles

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

Ingredients

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

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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