Leek and Mushroom Risotto with Balsamic Vinegar
Leek and mushroom risotto with leeks and mushrooms cooked in balsamic vinegar, combined with wonderfully cheesy, creamy and comforting rice.
This risotto is cooked in a traditional way, adding stock little by little whilst stirring and will go from your cupboard to your table in around 45 minutes.
Leek Risotto
A big comforting bowl of risotto is my idea of a perfect TV dinner, and this recipe is a personal favourite of mine.
My site is littered with risotto recipes; they are endlessly versatile, reassuringly simple to make and always taste great.
I've got everything from a spinach and mushroom Risotto and smoked haddock risotto to chicken and bacon risotto and pea, broad bean and asparagus risotto.
I've even got a black pudding risotto recipe!
This leek and mushroom risotto is pretty old school, lovingly stirred from start to finish in the way a traditional risotto recipe usually is.
That, however, does not make it a difficult dish; in fact, being there makes it kinda foolproof, all you need to do is set aside the time.
The flavours of both leeks and mushrooms work wonderfully with balsamic vinegar, so it makes an appearance here.
The dish is finished off with a big fistful of Parmesan cheese, and it is topped with some wonderfully seared leek rings.
Frequently Asked Questions
What type of rice should I use?
I test all of my risotto recipes with arborio rice. I do this because it is the type that is most commonly available.
If I am cooking risotto for myself, I will use carnaroli rice, it contains slightly more starch and leads to a slightly creamier risotto.
However, carnaroli needs slightly more careful cooking and can become very "sloppy" and "mushy" if you overcook it.
Do I have to do the seared leeks?
Nope, this is a nice garnish that adds a lovely flavour and textural difference to the recipe. But they are not required at all!
Do I really have to rest risotto?
As far as I am concerned, yes!
As the temperature cools a little, the fats in the final additions hold the dish together. It gives you the perfect risotto texture that "flows" like lava.
Do I need to continually stir risotto?
There is much written about this! I always cook my risotto in the old-school way, pour then stir, rinse and repeat until the rice is cooked.
But in reality, after the first 2-3 additions of stock, the constant stirring is not as important. I still stand there and do it, mainly because I love the process of making risotto; I find it very relaxing!
Is this vegetarian?
"True" Parmesan cheese is made with animal rennet, so no, this is not vegetarian. You can sometimes find vegetarian Pecorino cheese, but there are countless vegetarian alternatives to Parmesan.
ONE FINAL NOTE!
All timings for risotto are approximate, and they vary considerably based on everything from your pan type to the temperature that you use.
You should taste as you go for the "doneness" of the rice and feel your way through.
Serving Suggestions
A risotto is a beautiful bowl of loveliness that I usually serve as a standalone meal, and this leek and mushroom number is no different.
If I serve it with anything it is usually a little bit of bread. Mainly to mop up any of that cheesy starchy goodness in the bottom of the bowl.
I'd usually add a bit of focaccia, and this soft potato focaccia recipe is my favourite "squeeze" at the moment.
However, a simple garlic baguette is also a regular side for me when it comes to a creamy risotto.
Risotto is also popular as a side dish, and this recipe would be superb served with some simple pan-fried hake or even my honey and balsamic glazed duck breast.
Equipment Used
I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/stovetop.
- 28cm or 11" frying pan.
- 20cm or 8" frying pan (this is for the garnish only).
- 15cm or 6" saucepan.
- Stirring and serving spoons.
- Grater.
- Chopping board.
- Kitchen knife.
- A combination of weighing scales, a measuring jug and or measuring cups and spoons.
Leek and Mushroom Risotto Recipe
Ingredients
- 200 g Baby Button Mushrooms 1¾ Cups
- 1 tablespoon Olive Oil
- 2 tablespoon Balsamic Vinegar
- 1 Small-Medium Leek 225g
- 50 g Butter 3 tablespoon + 1 teaspoon (plus an extra 15g (1 Tbsp) if you are frying the leek rings for garnish)
- 3 Garlic Cloves
- 125 g Risotto Rice ⅔ Cup
- 125 ml Dry White Wine ½ Cup
- 500-650 ml Vegetable Stock 2-2½ Cups
- 75 g Parmesan Cheese ¾ Cup
- Salt (as required)
Instructions
- Clean the mushrooms well and set them aside.
- Remove any "gnarly" outer leaves from the leek and give it a good clean, then take 6, 1cm (½") thick slices from the centre of the leek and set them aside (we will use these for garnish). Cut the remaining leek into 2-3mm (⅛") thick rounds.
- Peel and finely slice the garlic cloves.
- Heat the vegetable stock in a 15cm or 6" saucepan and keep it hot throughout the cooking process.
- Heat a 28cm or 11" frying pan over a medium-high heat, and when it is hot, add the olive oil, then fry the mushrooms for 3-5 minutes, stirring regularly.
- Pour in the balsamic vinegar and sauté for another minute or so, then set aside the mushrooms and return the pan to a low-medium heat.
- Add the butter, and when it has melted, add the finely sliced leeks, stir, add a lid and allow them to "sweat" for 4-5 minutes.
- Remove the lid, turn the heat up to medium and add the risotto rice and the sliced garlic and cook, stirring constantly for 2-3 minutes, the edges of the rice should start to become opaque.
- Pour in the white wine and stir until almost all of the wine has evaporated or absorbed; a starchy residue should start to form in the base of the pan.
- Have a taste of the stock before you get started, and add salt if you think that it needs it. Add a ladle of the hot vegetable stock to the pan and stir again until almost all of the stock has been absorbed and you have a similar white starchy residue in the base of the pan. Repeat until the rice has the tiniest of "bites" but is very nearly cooked.
- Return the mushrooms to the pan with a little splash of stock and cook for 1-2 final minutes.
- Turn off the heat, add the parmesan cheese, stir to combine, cover with a lid and allow to sit for 5-6 minutes.
- Heat a 20cm or 8" pan over a medium-high heat, add the butter, and when it begins to foam, add the thicker slices of leek. Cook for 2-3 minutes, then flip, add a splash of water and a lid, then cook for a final 2-3 minutes.
Just a heads up... in the ingredients list there is no mention of adding white wine, but in the method you do. So what is the quantity of wine needed?
Thank you so much for bringing this to my attention, I have updated the recipe to include the wine, it is 125ml 🙂
love this , pinning!
I hope you enjoy Farida 🙂
I've always been scared of making risotto, but this looks too good to pass up.
I think a lot of people feel the same way but it really is a very simple dish to make you just have to stand there and stir, but a glass of wine and some music and off you go 😀
Dump and go risotto isn't risotto, and the best risotto is always cooked with a glass of wine in hand. 😉 This recipe looks phenomenal!
Thanks Mary, I am definitely from the school of 'Cooking should be done with a glass of wine' 😉
Wow - Brian, this dish looks wonderful - and it's vegetarian!!!!!!!! 🙂 I've just recently discovered a love for mushrooms, and believe it or not, I've only cooked with leeks twice in my life. As for fortnight - thanks for clearing that up. 🙂 There's been times when I've seen differences in language in your writing, but luckily, I was raised in Newfoundland, which was highly influenced by the British. Some of the European influence remains steadfast today in our culture, especially in terms of language and slang.
Tehee, cheers Byron, I guess I cook a lot of vegetarian food but don't usually think about it as being 'Veggie' just tasty, although at this time of year when or pantry is diminished I definitely cook and eat a lot more protein. I love reading through other bloggers stories and I think the free flowing and differing language plays a huge part of that, it seems to come across much more in a blog than a commercial website. I am endless fascinated by the way that the English language varies, I am from the Midlands in the UK and my wife from the North and when her Mother comes to visit my wifes accent changes dramatically and I often need her to translate for a couple of days 😀
Looking forward to the "adventures of foraging Brian" one day soon, I'm sure!
I may need to improve my knowledge of mushrooms in the Hungarian language first 😉
Mushroom risotto is literally one of my favorite dishes. I love the additional ingredients -- I've never tried a mushroom risotto with those, but I know it would taste SO good!
Thanks Whitney, I have a bit of an obsession with Balsamic and use it in loads of dishes 😀
This risotto looks delicious! I also think that risotto is such a wonderful comfort food 🙂 And the mushrooms and cheese look fantastic!
It really is, definitely one of my winter 'make me feel cozy' dinners.
OMG. These looks sooo beautiful and delicious. I could happily complete the whole bowl 🙂
Thank you Revathi 🙂
Enjoy, I like food that is so simple one can sup wine whilst making it... Very civilised 😉
A big bowl of comfort... my favorite TV show and I'm a happy girl!! This looks like happiness in a bowl. 🙂 .
Me too 🙂
Oh this is comfort food at it's best. I kind of love dishes that invite others into the kitchen with me as I cook and I think this would be one of those, people would just be drawn in to sit and watch and smell the aroma as it cooked. Heavenly!
You can chat a stir and look like the kitchen god/goddess you are and deliver a wonderful plate of food all at the same time... You should definitely look stressed on occasions though, wouldn't want folk to know how easy this cooking malarky really is 😉
I love risotto! I have to try this recipe! I know it has to be ah-mazing!
Thanks Sara 🙂
What a gorgeous looking dish! I bet it is just as delicious, too! Will definitely need to try this soon...ASAP...today!
Thanks Sarah 🙂