Amazon.com Widgets
RecipesNow.com
Subscribe to our FREE eMail Newsletter!   See the HTML Version of
the Latest NewsLetter!
First Name: eMail:
  HomeWhat's Cool RandomMy Recipe BoxAddModify
FAQsNewsLetterWebMaster$PlugsJoin!LogIn/LogOut
Home : Side Dishes : Baked Mushroom and Leek Risotto

Makes 2 Main Course or 4 Side Servings
Save To My Favorites Save to Recipe Box!
Rate This! Rate This Item!
Review It Write A Review!
Send to a friend! Send To A Friend!
Printer Friendly Version Print It Out!
Report A Bad Link! Report A Bad Link!
Share On Facebook
Share On Twitter
Baked Mushroom and Leek Risotto

Contributed by: News Canada

(NC) - This is an easy version of the classic Italian dish. Mild flavoured leeks combine with wonderful woodsy shiitake mushrooms to create a delicious treat. Serve with a green salad or as an accompaniment to veal or chicken.

Preparation Time: 20 minutes, Cooking Time: 30 minutes

Ingredients:

  • 1 leek 1
  • 2 tbsp olive oil 30 mL
  • 2 garlic cloves, minced 2
  • 2 cups chicken or vegetable broth 500 mL
  • 1 cup arborio rice 250 mL
  • 1/3 cup dry white wine or broth 75 mL
  • 1/4 tsp salt 1 mL
  • 1/8 tsp freshly ground pepper 0.5 mL
  • 8 oz fresh Shiitake mushrooms 250 g
  • 1/4 cup table cream (18%) 50 mL
  • 2 tbsp chopped fresh Italian parsley 25 mL
  • 1 oz Parmesan cheese, shaved (about 1/3 cup/75 mL) 30 g

Directions:

Cut dark green tops and root off leek; halve lengthways, wash and thinly slice. Heat 1 tbsp (15 mL) oil in a large, deep skillet or saucepan over medium heat. Add leek and garlic; cook, stirring occasionally, for 5 minutes or until the leeks are soft. Meanwhile, bring the broth to boil in a medium saucepan over high heat or in microwave. Stir rice into the leek mixture; cook over medium heat for 1-2 minutes. Stir in wine, salt and pepper; cook about 1-2 minutes. Transfer mixture to covered 2 qt (2 L) oven-proof casserole or baking dish. Stir hot broth into rice mixture; cover and bake in 400 F (200 C) oven for 20 minutes.

Meanwhile, remove stems from mushrooms. Wipe caps with a damp cloth and slice. Heat remaining 1 tbsp (15 mL) oil in same skillet or saucepan over medium- high heat. Add mushrooms, cook, stirring often, for 5 minutes or until just lightly browned. Set aside and cover to keep warm.

Remove risotto from the oven; stir in cream, mushrooms and parsley. Cover and let stand for 5 minutes. Spoon into serving bowls and serve immediately garnished with shaved Parmesan cheese.

Variation: A mixture of shiitake, oyster and crimini mushrooms may be used if desired.

Tip: Arborio rice is short-grain rice imported from Italy used specially for risotto.

More great mushroom recipes are available online at www.mushrooms.ca.

Serving Size: Makes 2 Main Course or 4 Side Servings


 Search
 Categories
 Featured

 Links
 • Send an eCard
 • Play Games
 • Take a Poll
 • WebMaster$!
 • Contact WebAdmin!


More search options
HomeWhat's Cool RandomMy Recipe BoxAddModify
FAQsNewsLetterWebMaster$PlugsJoin!LogIn/LogOut
Shop4WebHost.com All material copyright 2001 - 2016 Link To Us RSS Feeds PlugBoard Privacy Policy EBORecipes.com





Free Craft & Gift Banner Advertising by Craft Site Medic