PREP TIME: 15mins COOKING TIME: 25mins

I love a good risotto! Its the perfect fuss free comfort food that I love.

A true celebration of what is in season with the addition of sweet leeks and wild mushrooms which I picked up at our local farmers market.

I LOVE leeks especially their melting quality when cooked slowly down with butter and season to perfection. Pure bliss! I prefer to cook my wild mushrooms separately to ensure their delicate flavour doesn’t get lost in the cooking process.

A good risotto relies on a good stock, good seasoning, constant stirring and a good handful (or two) of a strong salty cheese at the end.

You can use either arborio (wider and longer) or carnaroli (known as the king of risotto rice) rice for your risotto, to be honest I can’t really tell the difference.

Serves 4 generously or 6 as a starter

 

SERVING SUGGESTION

You can enrich your risotto by stirring 1/4 cup creme fraiche or mascarpone through at the end.

INGREDIENTS
  • 30g salted butter
  • 3 tablespoons olive oil
  • 1 large onion, very finely chopped
  • 3 large leeks (200g), washed properly and finely chopped
  • 4 garlic cloves, minced
  • 2 teaspoons fine salt
  • 2 cups risotto rice
  • 1/2 cup dry white wine
  • 1.2 litres vegetable stock (heated until bubbling hot)
  • 1/4 cup pecorino or parmesan cheese
  • salt & pepper
  • 3 tablespoons chopped parsley/marjoram or thyme leaves

Wild Mushroom Topping

  • 2 cups wild mushrooms, chopped
  • 2 tablespoons salted butter
  • 2 tablespoons olive oil
  • 2 garlic cloves, thinly sliced
  • 2 sprigs thyme, leaves picked
  • salt & pepper
METHOD
  1. Heat the butter and the olive oil in a medium saucepan until foaming, add the onions and leeks and cook, covered until the onions and leeks are soft, stirring occasionally. This might take up to 20 minutes.
  2. Meanwhile make the mushroom topping. Add half the butter and oil to a non-stick frying pan, when foaming add the garlic, thyme leaves and mushrooms and stir to combine. Cook the mushrooms until soft adding the remaining butter and olive oil if the pan seems dry. Season with salt and pepper, keep warm.
  3. Back to the risotto, once the onions are soft, add the garlic and salt and cook until fragrant, 2 minutes. Add the rice and stir coating the rice with the buttered leeks.
  4. Add the wine and keep on stirring until the wine has disappeared.
  5. Add a ladle full of the hot stock at a time and keep stirring until all the stock is absorbed by the rice. Repeat the process until all the stock has been used. This will take about 15-20 minutes. Call everyone to the table!
  6. The rice should be perfectly al dente (soft but still with a bite to it), add the cheese and season generously. Top with the mushrooms, more cheese and herbs if using. Serve immediately. Enjoy

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PREP TIME: 15mins COOKING TIME: 25mins

I love a good risotto! Its the perfect fuss free comfort food that I love.

A true celebration of what is in season with the addition of sweet leeks and wild mushrooms which I picked up at our local farmers market.

I LOVE leeks especially their melting quality when cooked slowly down with butter and season to perfection. Pure bliss! I prefer to cook my wild mushrooms separately to ensure their delicate flavour doesn’t get lost in the cooking process.

A good risotto relies on a good stock, good seasoning, constant stirring and a good handful (or two) of a strong salty cheese at the end.

You can use either arborio (wider and longer) or carnaroli (known as the king of risotto rice) rice for your risotto, to be honest I can’t really tell the difference.

Serves 4 generously or 6 as a starter

 

SERVING SUGGESTION

You can enrich your risotto by stirring 1/4 cup creme fraiche or mascarpone through at the end.

INGREDIENTS

  • 30g salted butter
  • 3 tablespoons olive oil
  • 1 large onion, very finely chopped
  • 3 large leeks (200g), washed properly and finely chopped
  • 4 garlic cloves, minced
  • 2 teaspoons fine salt
  • 2 cups risotto rice
  • 1/2 cup dry white wine
  • 1.2 litres vegetable stock (heated until bubbling hot)
  • 1/4 cup pecorino or parmesan cheese
  • salt & pepper
  • 3 tablespoons chopped parsley/marjoram or thyme leaves

Wild Mushroom Topping

  • 2 cups wild mushrooms, chopped
  • 2 tablespoons salted butter
  • 2 tablespoons olive oil
  • 2 garlic cloves, thinly sliced
  • 2 sprigs thyme, leaves picked
  • salt & pepper

METHOD

  1. Heat the butter and the olive oil in a medium saucepan until foaming, add the onions and leeks and cook, covered until the onions and leeks are soft, stirring occasionally. This might take up to 20 minutes.
  2. Meanwhile make the mushroom topping. Add half the butter and oil to a non-stick frying pan, when foaming add the garlic, thyme leaves and mushrooms and stir to combine. Cook the mushrooms until soft adding the remaining butter and olive oil if the pan seems dry. Season with salt and pepper, keep warm.
  3. Back to the risotto, once the onions are soft, add the garlic and salt and cook until fragrant, 2 minutes. Add the rice and stir coating the rice with the buttered leeks.
  4. Add the wine and keep on stirring until the wine has disappeared.
  5. Add a ladle full of the hot stock at a time and keep stirring until all the stock is absorbed by the rice. Repeat the process until all the stock has been used. This will take about 15-20 minutes. Call everyone to the table!
  6. The rice should be perfectly al dente (soft but still with a bite to it), add the cheese and season generously. Top with the mushrooms, more cheese and herbs if using. Serve immediately. Enjoy

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