Leek and Mushroom Risotto Recipe
A simple risotto is a beautiful thing, and this leek and mushroom offering is a proper good 'un; balsamic vinegar gives it a sweet and tangy vibe which perfectly complements the rich and creamy cheesiness.
Servings 2 Servings
Calories 764kcal
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.
Video
Notes
The best way to season this recipe is to add salt to taste to the stock.
Nutrition
Serving: 1 | Calories: 764kcal | Carbohydrates: 45g | Protein: 11g | Fat: 57g | Saturated Fat: 35g | Polyunsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 149mg | Sodium: 1586mg | Fiber: 3g | Sugar: 10g
