Few things seem to strike fear in the heart of the home cook like cooking risotto. But it shouldn't. It's actually very easy and doesn't take as long as many people think. If you can watch it for 25-35 minutes, you're good. And the rich comforting flavors of this risotto will be perfect for the fall temperatures that are on the way! Our farmers market was full of oyster mushrooms this weekend so we decided to kick up basic risotto with about ¾ of a pound of fresh mushrooms in a creamy leek mixture. Serve as a side or main dish. We topped it with sliced pork loin, kindly given to us by Chef DeAlejandro of the Crown & Goose, which we grilled for a few minutes until medium-well. Begin with the leek/mushroom mixture which can be made up to a day ahead, just reheat prior to combining with the risotto. Then, it's time for the part that everyone thinks is scary... but it's not. Risotto is luxurious. And contrary to popular belief, you do not have to watch it like a hawk for hours on end. It takes about 30 minutes and you're set.Print
Fall Creamy Leek and Mushroom Risotto
Risotto scares many home cooks but it shouldn't. Give yourself 45 minutes and this dish is done. We combined a basic risotto with a creamy leek and mushroom mixture to turn it into a luscious fall dish. Enjoy as a main dish or side.
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- LEEK & MUSHROOM
- 1 large Leek
- 3/4-1.5 lb fresh mushrooms, we used Oyster Mushrooms, cleaned & roughly chopped
- 1 clove garlic, finely minced
- 1 tablespoon fresh Thyme (or oregano)
- 2 Tbsp Butter
- 3/4 cup half-and-half
- Salt + Pepper to taste
- 1 cup arborio rice
- 1 small onion finely diced
- 2 Tblsp olive oil or butter
- 1/4 cup white wine
- 6 cups of chicken or vegetable stock (or water)
- 1/4 cup grated Parmesan cheese
- CREAMY LEEK & MUSHROOMS
- Slice leek lengthwise and wash thoroughly. Slice white and light green parts across in 1/8" strips. Heat skillet to medium-high and add butter allowing it to melt. Then add leeks cooking until wilted. Add garlic. Add mushrooms and cook until mushrooms are very soft. Reduce heat to low and add half-and-half, salt, and pepper. Reduce slightly and remove from heat after about 5-10 minutes and stir in your herbs. At this point, you can cool and refrigerate up to a day ahead if needed. Then simply reheat before mixing with risotto.
- Bring stock (or water) to a boil and reduce heat and keep warm. Meanwhile, heat a large sauce pan (remember, the rice will expand) on medium-high heat. Add oil (or butter) and allow to heat. Add onions and saute until transparent. Add rice and cook, stirring until the edges of the rice turn very transparent. Reduce heat to medium and add wine. Cook until completely reduced. Add 1/2 cup of water allowing it to fully reduce while gently stirring rice mixture. Then add another 1/2 cup, stirring until reduced. Continue doing this until rice is tender (al dente if you like a bit of bite). This process will take about 30 minutes. Stir constantly, but you don't have to be obsessive... if you need to step away for a minute, just add in an extra ladle of water so it doesn't burn. It'll be fine when you return. We had a dog escape the front door in the middle of this and left it unattended a couple minutes. If you run out of stock, just use hot water for the remainder. After about 30 minutes, your rice will have puffed up and become a wonderful consistency. Remove from heat and stir in your cheese and warm Leek mixture. And DONE!
- This is perfect alone or with a protein (we used a grilled pork loin as mentioned above, and it would be equally good with your favorite cut of chicken or beef.)