In a small saucepan, heat vegetable broth over
medium heat. Once simmering, reduce heat to low
to keep warm.
In the meantime, heat a large saucepan over
medium heat. Once hot, add half the olive oil
(1 Tbsp as original recipe is written) and
mushrooms. Season with a pinch pepper and sauté
until tender and slightly browned - 3-4 minutes
- stirring frequently. Remove from pan and set
aside in a small dish.
Heat the same large saucepan over medium heat once
more. Once hot, add remaining olive oil (1 Tbsp as
original recipe is written // adjust if altering
batch size) and leeks. Sauté for 1-2 minutes, or
until softened and very slightly browned.
Add arborio rice, and cook for 1 minute,
stirring occasionally to coat.
Add dry white wine and stir gently. Cook for 1-
2 minutes, or until the liquid is absorbed.
Using a ladle, add warmed vegetable stock 1/2
cup (120 ml) at a time, stirring almost
constantly, giving the risotto little breaks to
come back to a simmer. The heat should be
medium, and there should always be a slight
simmer. You want the mixture to be cooking but
not boiling, or it will get gummy and cook too
fast.
Continue to add vegetable stock, stirring to
incorporate, until the rice is 'al dente' -
cooked through but still has a slight bite.
This whole process should only take 15-20
minutes (time based on original recipe //
adjust if altering batch size).
Once the rice is cooked through and al dente,
remove from heat and add light butter
(optional), parmesan cheese, mozzarella cheese,
and the cooked mushrooms from earlier. Stir to
coat. Add up to 2 tbsp of cornstarch to thicken
sauce.
Originally Submitted
8/15/2019
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