Risotto with Leeks, Shiitake Mushrooms, and Truffles
This dish is as good as the time and ingredients you put into it, so use quality ingredients and patience to get the flavors to harmonize. A teaspoon of white truffle oil can substitute for the black truffles.
Recipe information
Yield
Makes 4 to 6 servings
Ingredients
FOR LEEKS
FOR MUSHROOMS
FOR RISOTTO
Preparation
MAKE LEEKS
Step 1
Bring the leeks and cream to a boil in a heavy medium saucepan. Reduce the heat to medium and simmer until leeks are tender and cream is thick, stirring often, about 15 minutes. Season with salt and pepper.
MAKE MUSHROOMS
Step 2
Preheat the oven to 400°F. Toss all the ingredients on a rimmed baking sheet. Sprinkle with salt and pepper. Roast until mushrooms are tender and light brown around edges, stirring occasionally, about 45 minutes.
MAKE RISOTTO
Step 3
Melt 2 tablespoons butter in a heavy large saucepan over medium heat. Add the onion and cook until beginning to soften, about 5 minutes. Add the rice; stir 1 minute. Add the wine and stir until almost all the liquid is absorbed, about 1 minute.
Step 4
Add 1 cup of hot broth. Simmer until the broth is almost absorbed, stirring often, about 4 minutes. Add more broth, 1 cup at a time, allowing each addition to be absorbed before adding next and stirring often, until the rice is tender and mixture is creamy, about 20 minutes longer.
Step 5
Stir in the leek mixture, mushroom mixture, remaining 2 tablespoons butter, the cheese, and truffle. Transfer to a large bowl, sprinkle with parsley, and serve.
Step 6
The LEEKS can be made 1 day ahead. Cover and chill. Rewarm before continuing. The MUSHROOMS can be made 2 hours ahead.
