This is an easy version of the classic Italian dish. 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.
Mushroom and Leek Risotto
1 leek
30 ml (2 tbsp) olive oil, divided
2 garlic cloves, minced
500 ml (2 cups) chicken or vegetable broth
250 ml (1 cup) arborio rice
75 ml (1/3 cup) dry white wine
1 ml ( 1/4 tsp) salt
0.5 ml (1/8 tsp) freshly ground pepper
250 g (8 oz) fresh shiitake mushrooms
50 ml ( 1/4 cup) 18 per cent table cream
30 ml (2 tbsp) chopped fresh Italian parsley
30 g (1 oz) Parmesan cheese, shaved (about 75 ml/1/3 cup)
Cut dark green tops and root off leek; halve lengthwise, wash and thinly slice.
In a large, deep skillet or saucepan, heat 15 ml (1 tbsp) of the oil over medium heat. Add leek and garlic; cook, stirring occasionally, for 5 minutes or until leek is soft.
Meanwhile, bring broth to a boil in a medium saucepan over high heat or in microwave. Stir rice into leek mixture; cook over medium heat for 1 to 2 minutes.
Stir in wine, salt and pepper; cook for 1 to 2 minutes. Transfer mixture to covered 2-l ovenproof casserole or baking dish. Stir hot broth into rice mixture; cover and bake in a 200 C (400 F) oven for 20 minutes.
Remove stems from mushrooms and discard (see tip). Wipe caps with a damp cloth and slice. Heat remaining oil in same skillet or saucepan over medium-high heat. Add mushrooms and cook, stirring often, for 5 minutes or until just lightly browned. Set aside and cover to keep warm.
Remove risotto from oven; stir in cream, mushrooms and parsley. Cover and let stand for 5 minutes. Spoon into serving bowls and serve immediately garnished with Parmesan.
Makes 2 main-course or 4 side servings.
Tip: Trimmed mushroom stems may be reserved and simmered in broth for soups or stews.
Variation: A mixture of shiitake, oyster and cremini mushrooms may be used, if desired.
Nutritional information per serving (values have been rounded to nearest whole number): 333 calories, 9 g protein, 12 g fat, 45 g carbohydrates and 2 g fibre.
Source: Mushrooms Canada, www.mushrooms.ca.
