This is an easy version of the classic Italian recipe. Mild flavoured leeks combine with wonderful woodsy shiitake mushrooms to create a delicious treat. Serve with a green salad or as an accompaniment to veal or chicken.
1
leek
2 tbsp
olive oil
30 mL
2
garlic cloves, minced
2 cups
chicken or vegetable broth
500 mL
1 cup
arborio rice
250 mL
1/3 cup
dry white wine or broth
75 mL
1/4 tsp
salt
1 mL
1/8 tsp
freshly ground pepper
0.5 mL
8 oz
fresh shiitake mushrooms
250 g
1/4 cup
table cream (18%)
50 mL
chopped fresh Italian parsley
25 mL
1 oz
Parmesan cheese, shaved (about 1/3 cup/75mL)
30 g
Cut dark green tops and root off leek; halve lengthways, wash and thinly slice. Heat 1 tbsp(15 mL) oil in a large, deep skillet or saucepan over medium heat. Add leek and garlic; cook, stirring occasionally, for 5 minutes or until the leeks are soft. Meanwhile, bring the broth to boil in a medium saucepan over high heat or in microwave. Stir rice into the leek mixture; cook over medium heat for 1-2 minutes. Stir in wine, salt and pepper; cook about 1-2 minutes. Transfer mixture to covered 2 qt (2 L) oven –proof casserole or baking dish. Stir hot broth into rice mixture; cover and bake in 400ºF (200ºC) oven for 20 minutes. Meanwhile, remove stems from mushrooms*. Wipe caps with a damp cloth and slice. Heat remaining1 tbsp (15 mL) oil in same skillet or saucepan over medium- high heat. Add mushrooms, cook, stirring often, for 5 minutes or until just lightly browned . Set aside and cover to keep warm. Remove risotto from the oven; stir in cream, mushrooms and parsley. Cover and let stand for 5 minutes. Spoon into serving bowls and serve immediately garnished with shaved Parmesan cheese.
Makes 2 main course or 4 side servings
* Trimmed stems may be reserved and simmered in broth for soups or stews
Variation: A mixture of shiitake, oyster and crimini mushrooms may be used if desired.
Tip: Arborio rice is a short-grain rice imported form Italy used specially for risotto. Nutritional Information: Per Serving Calories: 333 Sodium: 731 mg Protein: 8.7 g Fat: 12.0 g Carbohydrates: 45.3 g Dietary Fibre: 1.6 g This recipe is an Excellent Source of Protein Recipe adapted from the Australian Mushroom Growers' Association. User Comments and Suggestions: Comments "It was absolutely delicious and very easy to make. I made it for my daughter in law, who also thought it was fantastic and have given her the recipe. I also made the French Mushroom Soup and it was also delicious. I look forward to the recipe of the month, it’s a nice change to make something new and know that the ingredients are usually already in my kitchen and that I will be making something that is nutritious and yummy!!!" submitted by Vicki S.
