Risotto with Leeks, Shiitake Mushrooms, and Truffles
- 2 large leeks (white and pale green parts only), halved, thinly sliced crosswise (about 2 cups)
- 3/4 cup whipping cream
- 1 pound shiitake mushrooms, stemmed, cut into 1/4- to 1/3-inch-thick slices
- 1 large onion, halved, thinly sliced lengthwise
- 1/4 cup (1/2 stick) butter, melted
- 1 tablespoon white truffle oil
- 1 teaspoon minced fresh thyme leaves
- 4 tablespoons (1/2 stick) butter, divided
- 1 large onion, chopped
- 1 1/2 cups arborio rice or medium-grain white rice
- 1/2 cup dry white wine
- 5 cups (or more) hot vegetable broth
- 1/2 cup grated Parmesan cheese
- 2 teaspoons shaved or chopped black truffle (optional)
- Chopped fresh parsley
- Produce
- 1 pound shiitake mushrooms (1/4 stemmed cut into thick 3-inch-thick slices)
- Onion, large (2)
- Parsley, fresh (1)
- Thyme, fresh leaves (1 teaspoon)
- Truffle, black (2 teaspoons)
- Canned Goods
- Vegetable broth, hot (5 cups)
- Cooking & Baking
- Truffle oil, white (1 tablespoon)
- Pasta & Grains
- Arborio rice or medium-grain white rice (1 1/2 cups)
- Dairy
- Butter (1/2 cup)
- Parmesan cheese, grated (1/2 cup)
- Whipping cream (3/4 cup)
- Beer, Wine & Liquor
- White wine, dry (1/2 cup)
- Other
- 2 large leeks (white and pale green parts only), halved, thinly sliced crosswise (about 2 cups)
Preparation
Read recipe preparation on bonappetit.com
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Published September 1, 2007 (5 years ago).
5 people saved this recipe.
