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Mushroom and Leek Risotto

Kathryn Hill
  • minutes
  • Serves 6

INGREDIENTS

1

Leek, large

1/2 oz

Mushrooms, dried

2 cups

Mushrooms, fresh

1/2

Shallot

2 tbsp

Thyme, fresh leaves

2 cups

Arborio rice, white

1

Salt and freshly ground black pepper

2 tbsp

Butter, unsalted

1

Parmesan cheese

1/2 cup

White wine or cream sherry, dry

4 to 5 cups liquid, such as chicken broth, beef broth, the water used to steep dried mushrooms