How to Make Creamy Mushroom and Leek Risotto

Simple Summary

Creamy, comforting Mushroom and Leek Risotto combines earthy mushrooms with sweet leeks in a luxurious Arborio rice dish that's perfect for a cozy dinner or elegant entertaining.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4
• Difficulty: Intermediate

Ingredients

• 1 1/2 cups Arborio rice
• 4 cups vegetable or chicken broth, warmed
• 1/2 cup dry white wine
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 large leek, white and light green parts only, thinly sliced
• 8 oz mixed mushrooms (cremini, shiitake, oyster), sliced
• 3 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 2 tablespoons fresh thyme leaves
• Salt and freshly ground black pepper to taste
• 1/4 cup heavy cream (optional)

Instructions

1. In a medium saucepan, warm the broth over low heat. Keep it simmering throughout the cooking process.

2. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large, heavy-bottomed pan over medium heat. Add the sliced leeks and cook for 3-4 minutes until softened.

3. Add the mushrooms to the pan and cook for 5-6 minutes until they release their moisture and begin to brown. Add the minced garlic and cook for another minute until fragrant.

4. Transfer the mushroom and leek mixture to a bowl and set aside. In the same pan, add the remaining olive oil and butter.

5. Add the Arborio rice to the pan and stir to coat with oil. Toast the rice for 1-2 minutes until it becomes slightly translucent.

6. Pour in the white wine and stir constantly until it's mostly absorbed by the rice.

7. Begin adding the warm broth, one ladle at a time, stirring constantly. Wait for each ladle of broth to be mostly absorbed before adding the next. This process will take about 18-20 minutes.

8. When the rice is almost tender and creamy, stir in the reserved mushroom and leek mixture.

9. Add the grated Parmesan cheese, fresh thyme leaves, and season with salt and pepper to taste. If using, stir in the heavy cream for extra richness.

10. Remove from heat and let the risotto rest for 2 minutes before serving. The texture should be creamy and slightly loose.

11. Serve hot, garnished with additional Parmesan cheese and thyme leaves if desired.

Chef's Notes

• For a vegetarian version, use vegetable broth instead of chicken broth.
• You can substitute the mixed mushrooms with any variety you prefer or have on hand.
• Stirring constantly while adding broth is key to achieving the creamy texture of risotto.
• If the risotto becomes too thick, add a splash of warm broth or water to loosen it before serving.
• Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a bit of broth or water to restore its creamy consistency.

Nutritional Info

Per serving (approximate): Calories: 450, Protein: 12g, Carbohydrates: 60g, Fat: 18g, Fiber: 3g. This dish is a good source of B vitamins from the mushrooms and provides calcium from the Parmesan cheese.

Serving Suggestions

Serve this Mushroom and Leek Risotto as a main course accompanied by a crisp green salad and a glass of the same white wine used in cooking. For a complete meal, pair it with roasted asparagus or sautéed spinach. This risotto also makes an excellent side dish for grilled chicken or fish. Garnish with a sprinkle of fresh thyme and a few shavings of Parmesan for an elegant presentation.