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
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
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