Mushroom Leek Risotto
This year's Thanksgiving may look a little different, but we want to be sure you still have all the trappings of a good feast. Below, our recipe for Mushroom Leek Risotto; perfect on its own as a hearty fall dish, and even better when mixed with turkey leftovers after a big meal!
5 cups chicken or veggie stock
3 tablespoons unsalted butter, divided
2 pounds mixed mushrooms (we love shitake and portobello!)
1 shallot, minced
1 garlic clove, minced
1 leek, sliced thin
1 cup Arborio rice
½ cup dry white wine
2 tablespoons parmesan cheese, freshly grated
½ teaspoon salt (more, to taste)
In a pot, bring the stock to a boil. Cover, and reduce to low.
Melt 1 tablespoon of butter in a skillet over medium heat. Add mushrooms and cook covered for 5 minutes. Uncover, stir, and cook another 2-3 minutes until browned. Set aside.
In a saucepan, melt 1 tablespoon of butter. Add the shallot and garlic and cook about 5 minutes, until translucent. Add the leek and cook another 3-4 minutes until soft. Stir in rice and toast 2-3 minutes.
Add wine to the saucepan and let simmer until the wine is absorbed. Be sure to stir frequently so the rice doesn’t stick!
One ladle at a time, add the warm stock to the saucepan and continue to stir often. Add a ladle of stock as the liquid absorbs. Continue to pour in stock and mix until the rice is cooked al dente- tender, but with a soft bite, about 20-25 minutes.
Turn off heat and mix in remaining 1 tablespoon of butter, parmesan, and salt. Mix in mushrooms.