Tuesday, April 12, 2011

Leek Risotto with Broiled Balsamic Mushrooms

Here is the spring recipe we have all been waiting for!  A delicious and yet very filling risotto.  Broiling the mushrooms separately really sets this dinner apart.


Serves 2 as a main dinner or 4 as a first dish.

Preheat oven to 400 degrees.

4 or 5 medium leeks, white parts thinly sliced (green ends discarded or saved for another use)
olive oil
1 cup of arborio rice
3 cups of vegetable broth (heating on low on the stove)
10 white mushrooms cut into quarters
balsamic vinegar

1) Heat olive oil in a deep pot on the stove, when oil is hot, add the leeks and allow to cook for about 2-3 minutes.
2) Add rice to pot and stir to coat plus another minute to develop a nice golden coat
3) Add a ladle full of broth to the rice mixture and keep stirring.
4) Continue to add broth as the liquid is absorbed the rice.
5) Meanwhile add balsamic vinegar and olive oil together and drizzle over the mushrooms.  You can use your judgment here on the amount (based on your preference) but most likely you will need 1/4 cup olive oil and 1/4 cup balsamic.  Once you have coated the mushrooms, place in the oven and cook until rice is done (about 25 minutes).
6) Keep adding stock and stirring until most of the stock is gone (you might not need all of it, the rice is done when you taste it and there is just a hint of a crunch and the rice will also stop absorbing the stock).
7) Remove the rice from heat and let sit undisturbed for five minutes.
8) Spoon rice and top with mushrooms from the oven.  Serve with fresh ground pepper and parmesan cheese!

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