Mushroom and Leek Risotto

September 10, 2016
Mushroom and Leek Risotto | Bellasapron.com
Serves 6 People
Prep time
15m
Cook Time
45m

My husband and I went to a restaurant that served this amazing risotto with pan fried halibut.  The risotto was so delicious that I had to reproduce it somehow.  After testing out multiple recipes, this is the winner!

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Mushroom and Leek Risotto
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Ingredients

  • 4 Slices
    Pancetta or Bacon, diced
  • 2
    Leeks, washed, trimmed, diced
  • 1 Cup
    Arborio Rice
  • 4 Cups
    Chicken or Vegetable Broth
  • 1 Cup
    White Wine (or Broth)
  • 8 Ounces
    Portebella Mushrooms, diced
  • 2
    Garlic Clove, minced
  • 1 Teaspoon
    Thyme, dried (optional)
  • Salt and Pepper to taste
  • 1/4 Cup
    Parmesan Cheese, grated
  • 2 Tablespoons
    Parsley, Chopped (optional)
  • 1 Tablespoon
    Olive Oil (optional)

Instructions

  1. Bring broth to a boil in a sauce pan. Keep warm and set aside.

    In a large skillet, cook diced pancetta or bacon until brown and crisp over medium-high heat.

    Remove from pancetta or bacon from pan and drain over paper towel. Leave bacon fat in pan.

    Mushroom and Leek Risotto | Bellasapron.com
  2. In skillet, add leeks and garlic. Cook for about 3 minutes.

    If you used pancetta, use the 1 tablespoon of olive oil to cook leeks and garlic in.

    Mushroom and Leek Risotto | Bellasapron.com
  3. Add mushrooms. Continue cooking another 5 minutes.

    Mushroom and Leek Risotto | Bellasapron.com
  4. Once all is cooked and wilted, add salt and pepper.

    Mushroom and Leek Risotto | Bellasapron.com
  5. Stir in rice. Toast rice for about 1 minute.

    Mushroom and Leek Risotto | Bellasapron.com
  6. Add wine. Allow to cook down and for rice to absorb the wine.

    Mushroom and Leek Risotto | Bellasapron.com
  7. Lower heat to medium and ladle in broth slowly while stirring rice allowing liquid to absorb.

    This is the exhausting part about risotto.

    Mushroom and Leek Risotto | Bellasapron.com
  8. Cover once last cup of broth is ladled in. Lower heat to low. Cook for about 10 minutes until all the broth is absorbed and rice is tender.

    If rice is not tender, add an additional cup of broth or water.

    Mushroom and Leek Risotto | Bellasapron.com
  9. Once rice is tender, stir in Parmesan cheese.

    Mushroom and Leek Risotto | Bellasapron.com
  10. Sprinkle with parsley.

    Mushroom and Leek Risotto | Bellasapron.com
  11. Serve while hot.

    Add more salt and pepper to taste if desired.

    Mushroom and Leek Risotto | Bellasapron.com

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