As the winter chill sets in, there’s nothing quite like a bowl of comforting risotto to warm you up. This mushroom and leek risotto highlights the earthy flavours of mushrooms and the subtle sweetness of leeks.
The creamy and comforting Italian dish where arborio rice is cooked slowly with mushrooms, leeks, vegetable broth, garlic, white wine. Finished with a generous grating of Parmesan cheese and a touch of butter, this risotto is a simple cost effective, yet delightful dish that’s perfect for a cosy night in.
Risotto Tips
- Use good quality stock: A homemade or store-bought vegetable stock will enhance the flavour of your risotto. Always make sure that the stock being used is warm before adding it to the recipe.
- Don’t rinse the rice: Unlike other rice dishes, rinsing Arborio rice is not recommended. The starch is what gives risotto its signature creamy texture.
- Add the stock gradually: The key to a creamy risotto is to add the warm stock a ladleful at a time, stirring continuously until each addition is absorbed before adding the next cup.
- Stir, stir, stir: Risotto requires constant stirring to release the starches from the rice and create a smooth, creamy consistency. Ensure that you stir gently, so it is constantly at a syrupy stage, leaving it and stirring it vigorously can make it clumpy, gluey and burnt. If you have time, you could toast the risotto grains slightly in the pan before you start to cook, as it softens the shell and allows for better moisture retention.
- Taste as you go: Seasoning is crucial. Taste the risotto throughout the cooking process and adjust the salt and pepper as needed.
Ingredients
- 2 leeks, white and light green parts only, halved lengthwise and thinly sliced
- 500g mixed mushrooms (button, shiitake, portobello), sliced
- 2 cloves garlic, minced
- 300g Arborio rice
- 125ml (½ a cup) dry white wine (deglazing)
- 1 litre warm vegetable stock
- 50g grated Parmesan cheese, plus extra for serving
- 1 tablespoon olive oil
- 25g butter
- 2 tablespoons chopped fresh thyme or parsley
- Salt and freshly ground black pepper
Directions
- Heat the olive oil in a large, deep wide saucepan over medium heat. Add the leeks and cook, stirring occasionally until the leeks are softened but not browned (about 5 minutes).
- Add the mushrooms first, stirring frequently, until the mushrooms are tender and have released their moisture (about 8 minutes). Add the garlic and cook for a minute until soft and mixed through.
- Stir in the rice and cook for 1 minute, until the grains are well coated and warm.
- Pour in the white wine and stir until the pan has been deglazed and the rice has absorbed the liquid.
- Begin adding the warm stock, a ladle/cupful at a time, stirring continuously after each addition until the liquid has been absorbed before adding more.
- Continue this way until the rice is tender but still has a slight bite (al dente), about 20-25 minutes.
- Remove from the heat and stir in the Parmesan cheese, butter, and herbs. Season to taste with salt and pepper.
- Let the risotto rest for a few minutes before serving, topped with extra Parmesan cheese.
Hungry for more rice inspiration? Don’t miss our delicious fried rice recipes. Head over to our fried rice recipes and learn amazing ways to transform leftover rice.
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