Risotto with leeks, mushrooms & Parmesan crisps. The result: savory, warming risotto, with mushrooms and leeks. (Image credit: Apartment Therapy) Risotto is very easy to cook, just be sure you stir it frequently — it sticks to the bottom of your pot otherwise! And, of course, it's all the stirring that breaks down the rice to create the smooth, creamy "sauce" of a good risotto.. Bring leeks and cream to boil in heavy medium saucepan.

Stir most of the Parmesan cheese into the risotto and season to taste with salt and freshly ground black pepper. Serve risotto in warmed bowls topped with the mushrooms, parsley and rest of the Parmesan. I have also shared other recipes on the blog where I use mushrooms such as my "Pasta with mushroom, tomato & red pepper sauce" and my "Porcini mushrooms, thyme & rosemary risotto". You can have Risotto with leeks, mushrooms & Parmesan crisps using 18 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Risotto with leeks, mushrooms & Parmesan crisps

You need of Risotto:.
You need 2 of Leeks.
It's 250 g of Chestnut mushrooms.
It's Handful of dried wild mushrooms, (optional).
It's 1 clove of garlic.
It's 300 g of Arborio risotto rice.
You need 2 of stock pots Chicken stock.
You need Tablespoon of Parmesan, grated.
You need 75 g of Soft Blue cheese (Castello).
You need Handful of Pine nuts.
You need Handful of Rocket leaves.
You need of Salt & pepper to season.
It's Knob of butter.
It's of Parmesan Crisps:.
Prepare 5 tablespoons of Parmesan cheese.
It's 5 tablespoons of cheddar cheese.
You need 2 tablespoons of plain flour.
It's of Salt & pepper to season.

Creamy, savory, and the ultimate plant-based comfort food. Stir in the rice, making sure to coat thoroughly with the fat. Risotto with mushrooms is one of the best-loved Italian classics at my house, and in the restaurants as well. It is a recipe that can be easily doubled, and it's fun to cook in front of your guests as they mingle in your kitchen.

Risotto with leeks, mushrooms & Parmesan crisps step by step

Chop the leeks and mushrooms, crush the garlic and heat gently in a deep pan with the butter..
Mix the stock with 1 litre boiling water.
Add the rice, half of the stock and the dried mushrooms to the leeks. Cook on a medium heat. Add the remaining stock during cooking..
Heat the pine nuts on a tray until golden brown..
Roughly chop the blue cheese & add with the Parmesan when the risotto is cooked. Stir in & serve..
Add the rocket, pine nuts and parmesan crisps..
Parmesan Crisps:.
Mix ingredients in a bowl..
Create 4 circles on an oven tray, approx. 6cm wide. Heat in the oven at 200 Celcius for approx. 8 minutes..
Use a flat spatula to place warm crisps on a rolling pin, wrap with cling film, cool..

If you have time, you can add more flavor to your chicken stock by. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Leek Risotto is THE perfect side dish for a romantic or family dinner and for the holiday table. Delicious as a vegetarian meal too! Leek risotto is one of those holiday side dishes to impress your guests This flavor-packed risotto is super elegant but easy enough to make even if you're under the weather.