| Mushroom-Leeks Risotto |
| For the Mushrooms: -1 cups button mushrooms, sliced -1 cups crimini mushrooms, sliced -1 cups about 2-oz dried sliced shiitake mushrooms, re-hydrated in boiling water to cover (about 1 to 1 ˝ cups), for about 20 minutes -2 tablespoons olive oil -1 tablespoon sweet butter -salt For the Rice: -3 tablespoons olive oil -1 to 2 leeks, sliced (white & light green only), washed and dried -2 cups Arborio rice -1 cup white wine -About 6 cups hot vegetable stock To Finish: -2 to 4 tablespoons sweet butter, cut into pieces -˝ cup freshly grated Romano cheese -salt & pepper to taste Preparing the Mushrooms: 1. In a heavy sauce pan heat the oil & butter, add the leeks and sauté until softened, about 7 to 10 minutes 2. Add the button & crimini mushrooms and sauté until cooked, about 3 additional minutes, season to taste 3. Remove the mushrooms from the pan (set aside) Preparing the Rice: 1. In the same pan heat the remaining oil 2. Rinse the Arborio rice and add to the heated oil, and slightly toast the rice, stirring constantly over medium-high heat until the grains turn slightly pop (about 5 to 7 minutes) 3. Add the wine, cook until liquid has almost all evaporated 4. When the rice is almost completely dry, add 1 cup warmed stock, stirring as needed 5. Adjust the heat to a simmer and add the mushroom & leek mixture (including soaking liquid) 6. When the rice is almost dry, once again add 1 cup stock, stirring as needed (repeat this process until the rice is just tender, and al dente or to the tooth – but creamy) 7. Stir in the butter & Romano cheese until melted Season to taste & serve with additional grated cheese Yields about 4 to 6 servings |