I LOVE risotto for many reason. First of all it's versatile, you can serve with chicken or seafood. You can mix up the vegetables you throw in anything from mushrooms to broccoli and all things in between. Another reason I love it, it it seems fancy! Add risotto as a side dish to impress!
- 1 stick butter
- 2T olive oil
- 2 leeks, cut in half and slice thinly, rinse very well
- 2 clove garlic, minced
- 1/2c white onion, diced
- 8oz cremini or shitake mushrooms, stems removed, wipe clean, slice
- 2c basmati rice
- 1c white wine
- 6-8c chicken or vegetable broth
- 1/4c parmesan (plus more for garnishing)
- Salt to taste
- Place a heavy bottom saucepan over medium heat.
- Combine half the butter & olive oil, add the leeks, mushrooms, and garlic, stirring frequently for 5–7 minutes, or until the mushrooms are browned.
- Season with salt & pepper to help sweat the vegetables.
- Add the remaining butter to the bottom of the pan and toast the risotto for one minute, stirring enough to coat with butter.
- When the rice is pale & golden, add the wine and cook until reduced.
- Add in broth 1/2c at a time, stirring constantly until liquid is absorbed and rice is al dente. (about 15-20min)
- Remove from heat and stir in mushroom/leek mix, parsley, & parmesan & salt if necessary.
Pro Tip: Steep the mushroom stems & leek scraps in the broth used to cook the risotto.
Don't let yourself be intimidated by everything you've read about risotto - yes there is some stirring - but in the end, every bite is so worth the little bit of extra effort.