PORTABELLA AND LEEKS RISOTTO

PORTABELLA AND LEEKS RISOTTO image

Yield 4 servings

Number Of Ingredients 9

Previous Next

4 cups of vegetable broth
3 tablespoons butter
3 tablespoons olive oil
1 leeks chopped
1 oz dehydrated pre-chopped portabella w/ 1 cup of hot water > Creates 1 cup of mushroom juice
1 cup arborio rice
1/2 cup of merlot wine
1/2 cup freshly grated parmesan cheese
1 teaspoon chopped fresh thyme

Steps:

Rehydrate dry mushrooms with 1 cups of hot water for 1 hour. At the end of 1 hour, the process will create mushroom juice and rehydrated mushrooms. Strain rehydrated mushrooms and put mushroom juice in medium sauce pan. Add 4 cups of vegetable broth with mushroom juice bringing it to a boil. Once boiled, reduce heat to low; cover and keep broth hot. With each step from now and to the end, stir frequently. The decadent taste is brought out with more stirring TLC. Melt 3 tablespoons of butter with olive oil in heavy large sauce pan over medium heat. Add leaks sautéing until nearly cooked. Add portabella mushrooms and cook until tender. Add rice and stir to coat for 3 minutes. Add wine and simmer until liquid is absorbed before. Increase heat to medium-high. Gradually add 3/4 cup hot broth and simmer until absorbed. Continue to add broth until rice is tender and mixture is creamy. Most or all the broth will be used. Sprinkle on Parmesan cheese chopped fresh Thyme. Now ready to be served,