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Cheesy Creamy Leek, Mushrooms, and Rice Recipe


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     Cheesy Creamy Leek, Mushrooms, and Rice

Category   Entrees - Maindishes
Sub Category   None
Servings   8
Preptime   30 minutes

4 cup unsalted chicken broth
2 tbsp olive oil, divided
8oz mushrooms
3/4 cup thinly sliced leeks
1 cup arborio or other white rice
1/4 cup white cooking wine
1 tbsp light butter (optional)
2 tbsp cornstarch
1/4 cup mozzarella cheese
1/4 cup reduced fat grated Parmesan cheese

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.

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