Mushroom and leek risotto
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Ingredients
- 375 ml (1 1/2 cups) of Arborio rice
- 125 ml (1/2 cup) of white wine
- 1 package of 277 g of sliced mushrooms
- 125 ml (1/2 cup) of grated parmesan
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 1.25 litres (5 cups) of vegetable broth
- 15 ml (1 tablespoon) of olive oil
- 15 ml (1 tablespoon) of butter
- Salt and pepper, up to taste
Preparation
Side-by-side mode
- In a casserole, bring to a boil vegetable broth. Reduce heat and maintain broth simmering (should stay warm all the time while cooking).
- In another casserole, heat a bit of olive oil at medium heat. Cook half the leeks for 2 to 3 minutes.
- Add rice and cook for 1 to 2 minutes while stirring. Add white wine and simmer until the liquid is almost entirely absorbed.
- Pour 250 ml (1 cup) of warm broth on the rice and continue cooking at medium heat while stirring nonstop until the liquid is absorbed entirely. Repeat the same step by pouring 250 ml (1 cup) at a time and stirring continuously until there is no more warm broth and only creamy rice.
- Meanwhile, heat a bit of olive oil at medium heat in a pan. Cook mushrooms for 5 to 6 minutes.
- Remove risotto from heat, then add parmesan and mushrooms. Salt and pepper.
- In a pan, melt the butter at medium heat. Cook remaining leeks for 4 to 5 minutes until it melts. Salt and pepper.
- Garnish risotto with caramelized leeks.
Did you know that...
Every year, we plant millions of Quebec leeks in the spring, which we harvest from mid-August onwards.
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