Leek Risottois THE perfect side dish for a romantic or family dinner and for the holiday table. Made in just 30 minutes with creamy Gouda cheese and topped with sautéed mushrooms. Delicious as a vegetarian meal too!
3large leeks (To clean: 1. Cut off dark green leaf part and save to add to homemade stock; 2. Cut each leek down the middle and thinly slice white and pale green parts into half moons; 3. Put leek pieces in a large bowl filled with water and move them around to remove dirt; 4. Drain the water and lay the leek pieces out to dry on a kitchen towel)
1garlic clove, finely minced
salt and pepper to taste
FOR THE MUSHROOMS:
12ouncesmushrooms, cleaned and roughly chopped (use your favorite type of mushroom)
½teaspoonsea salt, (I use Frontier's Yakima Applewood Smoked Sea Salt for a little smoky flavor)
Melt 4 tablespoons of butter in a large heavy-bottomed pan over medium heat. Add the onion and sauté for about 3 minutes.
Add the leeks to the onions and sauté for another 10 minutes.
Add the garlic to the leek mixture and sauté for another 5 minutes. Season with salt and pepper to taste. Remove mixture from pan and set aside.
FOR THE MUSHROOMS:
Preheat oven to 425F/218C degrees. In a medium bowl, mix together the mushrooms, olive oil, and salt. Place mixture on a baking sheet and roast in the preheated oven for 15-20 minutes, stirring occasionally, until lightly browned and cooked through. Keep warm.
FOR THE RISOTTO:
While the mushrooms are roasting, prepare the risotto. Heat the broth in a medium saucepan over medium-low heat and keep warm.
In the same large pan that the leek mixture was cooked in, melt 2 tablespoons of butter over medium heat. Add the Arborio rice and cook, stirring continuously, for about 1 minute, making sure all rice is coated with the butter.
Add the wine to the pan and stir constantly until the wine has fully absorbed into the rice, about 1-2 minutes.
Add the hot broth, 1 cup at a time, to the rice and stir constantly until the broth is almost fully absorbed into the rice. Continue to add the broth until the rice is tender and mixture is creamy, about 20-25 minutes. Add more broth for a creamier texture. Rice should be slightly al dente (firm to the bite) and not mushy.
Stir in the Gouda cheese, the remaining 1 tablespoon of butter, and the leek mixture. Transfer risotto to a large serving bowl and top with the roasted mushrooms.
To Clean The Leeks:
Cut off dark green leaf part and save to add to homemade stock
Cut each leek down the middle and thinly slice white and pale green parts into half moons
Put leek pieces in a large bowl filled with water and move them around to remove dirt
Drain the water and lay the leek pieces out to dry on a kitchen towel
Store leftover risotto in a tightly covered container in the refrigerator for up to 3 days.
To reheat leftover risotto: place in a heat-proof bowl with enough chicken or vegetable broth to fully moisten. Put bowl in a steamer basket over boiling water or in a microwave with a steam setting for 3-4 minutes. Stir and add more broth, as necessary.