Leek and Mushroom Risotto
| Published: 25th June 2007 12:02 |
Leek and Mushroom Risotto
Risotto is a quick dish to make, however it needs constant attention, but the result is well worth it!
- Serves: 4
- Preparation Time: 10 Minutes
- Cooking Time: 25 Minutes
Ingredients
2 leeks trimmed and finely sliced
1 Onion peeled and finely diced
1 Clove garlic crushed
200g Mushrooms, cleaned and sliced
25g Dried porcini mushrooms
100g Parmesan cheese, freshly grated
500ml Chicken or Vegetable stock
2 Egg yolks beaten with a little salt
25g Butter
25ml Olive oil
125ml (1 glass) White wine
Method
1. Heat stock in a saucepan, mean while prepare the vegetables.
2. Cover the Dried porcini with about 100ml of boiling water and leave to rehydrate.
3. Heat butter in a large sauce pan. Add the Onion and leeks and soften gently, you don't want to colour them so be cautious. This can take up to 10 minutes on a low heat.
4. Add the Fresh mushrooms and garlic and cook for a further 5 minutes
5. Add the rice, drained porcini mushrooms, (reserving the liquid which by now will be dark brown) and olive oil and stir well, allow the rice to become shiny and slightly transparent, then add the white wine, stir regularly.
6. Once the wine has evaporated add a ladle full of stock and the sieved soaking liquid, (it is important to sieve this as the porcini often contain grit) and stir regularly, when the stock has absorbed into the rice add another ladle of stock.
7. When the stock has absorbed into the rice add another ladle of stock repeat this until you have the texture of rice that you want, some like it al dente and some like it a little softer.
8. Now add a final ladle of stock and the parmesan and beaten egg yolks, you must stir well or the egg will scramble.
9. Serve immediately Risotto doesn't respond well to sitting around.
What do you think?
You will need to sign in to post a comment to this article. if you do not have an AboutMyArea account, you can join now for free.
