Balsamic Leek and Mushroom Risotto
My Balsamic Leek and Mushroom Risotto is a superb comforting meal filled with the flavours of autumn and winter. Yum
- 1/2 Litre Vegetable Stock.
- 50g Butter.
- 1 Onion: Finely Diced.
- 1 Leek: Sliced into 5mm coin shapes.
- 1 Garlic Clove: Finely Diced.
- 150g Arborio Risotto Rice.
- 50g Butter
- 200g Mushrooms: Half diced into a 5mm dice and half sliced.
- 2 Tbsp Balsamic Vinegar
- 25g Butter
- 35g Grated Parmesan Cheese
- Salt and pepper to season, the amount of salt required will vary greatly depending on your stock so you will need to rely on your taste buds.
- Heat the vegetable stock to a slow simmer.
- In a large frying pan heat the butter and then cooked the leaks (Reserve a few rings to fry for garnish later) and onions over a medium heat until softened but not coloured, this should take about 10 minutes.
- Add in the diced garlic and cook for a further 1 minute.
- Add in the rice stirring until the grains become translucent at the edges.
- Turn up the heat to medium high and add in the white wine and stir until all of the wine has disappeared.
- Now you need to slowly stir in the hot vegetable stock a ladle full at a time, stirring continually, making sure all of the stock has been incorporated each time and the pan is dry.
- In the meantime heat another 50g of butter in a separate frying pan and add in the mushrooms and fry until soft.
- Repeat this until all of the stock is incorporated and the rice is cooked with a very slight bite which should take between 25 and 35 minutes.
- Then increase the heat and add in the balsamic vinegar and reduce.
- When the rice is cooked stir in the mushrooms, Parmesan cheese and extra 25g of butter and cover with a lid and let sit for 2-3 minutes before serving.
- A good risotto should be smooth and creamy and should 'ooze' when you put it into the bowl and not be too dry.