We haven't had risotto in a while, so last night I decided it was time! This particular risotto is quite a basic one but can still stand alone as a main course. We had it along side the Roasted Cherry Tomato and Cannellini Bean Salad and Tomato Topped Toasted Pita Bread (that recipe I will have later this morning).
Mushroom & Leek Risotto
1 Cup of Arborio rice
1 Leek, thinly sliced
6-8 medium sized mushrooms, sliced
1/2 onion, roughly chopped
1 garlic clove, crushed
1 cup/240 ml white wine
2 Cups/480 ml chicken stock
2 Tablespoons of olive oil, divided
Fresh chopped basil
In a large stainless steel pot set over a high heat, add the olive oil and garlic. Heat for about a minute and add the onions, leeks and mushrooms. Cook over a high heat for about 10 minutes. Stirring occasionally until the onions & leeks are soft and the mushrooms browned.
Next, add the extra tablespoon of olive oil and the rice. Stir until all the rice is coated in the oil and a little translucent on the ends. This will only take about a minute. Pour in all of the white wine and stir well. Stir occasionally until the wine has absorbed. This should only take 3-5 minutes. Next, add 1/2 cup/60 ml of the chicken stock. Again, stir well for a minute. Once the liquid has absorbed, add another 1/2 cup/60 ml of stock. Repeat this process until you have used all your stock and your risotto is a nice creamy texture and the rice is no longer hard.
Just a note, as it is important. Sometimes you will not need all the stock, and sometimes you may need a touch more. Taste your risotto towards the end and see if you think you have added all the stock it needs or if you need to add a bit more. Sometimes, while making the exact same risotto dishes, I do need to change the amount of stock added by just a touch. If you are familiar with making risottos, you will know what I mean. If, you are a first timer, you will get the hang of it pretty quick.
I think this dish should be ready by now. Add a little bit of salt and the fresh chopped basil. Stir well and serve straight away!
Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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