Leek and Mushroom Risotto recipe

Leek and Mushroom Risotto ingredients list:

Chicken stock.
8 oz of onsalted butter.
2 large onions, finely chopped.
1 clove garlic, crushed.
6 medium leeks, finely chopped.
1 lb of button mushrooms.
1 packet of arborio rice.
4 oz of grated parmesan cheese.

Instructions for Leek and Mushroom Risotto:

Heat 1 pint of stock in a pan.

Melt butter in a separate large pan and fry the onions and garlic.

Add half of the mushrooms.

Add the rice and stir until coated.

Add the stock slowly, stirring occasionally, until it is absorbed by the rice and becomes creamy.

Sauté the rest of the mushrooms.

Serve the risotto in a serving dish, sprinkle the mushrooms on top.

Just before serving, stir in the grated parmesan cheese.

Back to the Mushroom Recipes home page.