Risotto with Leeks, Shiitake Mushrooms, and Truffles

 

This week I made a few new things and this was one of them. It was DELICIOUS so I just wanted to share. I found the recipe at Epicurious and you can print it out from HERE. It was a little complicated and I had to watch it the whole time. I never cooked or ate leeks before, so I was kind of nervous. They didn't have shitake mushrooms at my local store, so I used baby bellas. My family really liked this and I will definitely make it again, but not for a while because it did take a considerable amount of time.

 

This is not my photo, but this is what it looks like:



 

 

 

Ingredients:

 

Leeks:

• 2 large leeks (white and pale green parts only), halved, thinly sliced crosswise (about 2 cups)
• 3/4 cup whipping cream

Mushrooms:

• 1 pound shiitake mushrooms, stemmed, cut into 1/4- to 1/3-inch-thick slices
• 1 large onion, halved, thinly sliced lengthwise
• 1/4 cup (1/2 stick) butter, melted
• 1 tablespoon white truffle oil
• 1 teaspoon minced fresh thyme leaves

Risotto:

• 4 tablespoons (1/2 stick) butter, divided
• 1 large onion, chopped
• 1 1/2 cups arborio rice or medium-grain white rice
• 1/2 cup dry white wine
• 5 cups (or more) hot vegetable broth
• 1/2 cup grated Parmesan cheese
• 2 teaspoons shaved or chopped black truffle (optional)
• Chopped fresh parsley

Preparation

For 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.

For mushrooms:
Preheat oven to 400°F. Toss all ingredients on rimmed baking sheet. Sprinkle with salt and pepper. Roast until mushrooms are tender and light brown around edges, stirring occasionally, about 45 minutes. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.

For risotto:
Melt 2 tablespoons butter in heavy large saucepan over medium heat. Add onion and cook until beginning to soften, about 5 minutes. Add rice; stir 1 minute. Add wine and stir until almost all liquid is absorbed, about 1 minute. Add 1 cup hot broth. Simmer until broth is almost absorbed, stirring often, about 4 minutes. Add more broth, 1 cup at a time, allowing each addition to be absorbed before adding next and stirring often, until rice is tender and mixture is creamy, about 20 minutes longer. Stir in leek mixture, mushroom mixture, remaining 2 tablespoons butter, cheese, and truffle. Transfer to large bowl, sprinkle with parsley, and serve.

Read More http://www.epicurious.com/recipes/food/views/Risotto-with-Leeks-Shiitake-Mushrooms-and-Truffles-239801#ixzz2gnzH8VYy