Ingredients

• 3/4 cup carnaroli rice
• 8 oz.(227g.) porcini mushrooms, sliced
• 1 shallot, chopped
• 1 small onion, cut in half and sliced
• 1 leek, thinly sliced, discard dark green parts
• 1 garlic clove, chopped
• 1/3 cup heavy cream
• 2 1/2-3 cups chicken broth
• 3 tablespoons melted butter, divided
• 1/4 cup Parmigiano-Reggiano cheese, grated
• Salt and pepper to taste

How to make Mushroom And Leek Risotto directions

• 1

  Preheat oven to 400°F (205°C). In a mixing bowl, combine mushrooms, onion and 2 tablespoons butter. Spread out on a cooking sheet with sides (so the liquid doesn’t spill off during cooking). Sprinkle with salt and pepper and bake for 40-45 minutes, tossing occasionally, until the mushrooms are soft.

• 2

  In a cooking pot, bring the cream and leeks to a boil. Reduce heat to a strong simmer and cook for 15 minutes, stirring. Season with salt and pepper and set aside.

• 3

  In a medium saucepan, heat the broth and simmer on low.

• 4

  In a skillet, heat olive oil over medium heat and sauté shallot and garlic until tender. Add rice and stir to coat. Stir in 1/2 cup of chicken broth. Cook, stirring constantly, until the liquid is absorbed before adding more broth. Continue cooking this way until the rice is tender and creamy, about 20-25 minutes. You might not use all of the broth.

• 5

  Stir in mushrooms, leeks with cream, remaining 1 tablespoon butter and Parmigiano-Reggiano.