Risotto with Leeks, Shiitake Mushrooms, and Truffles

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

Ingredients

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

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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