Risotto with Leeks, Shiitake Mushrooms, and Truffles

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

Ingredients

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

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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