Gourmet Risotto with Leeks, Shiitake Mushrooms, and Truffles

Treat your family and friends to an authentic Italian feast, without dining out, with our easy and exquisite recipes! The recipe today in our Cook an Italian Feast Series is a decadent risotto with truffles. This recipe is perfection on a plate. If you don’t believe us, then try it for yourself.



Risotto with Leeks, Shiitake Mushrooms, and Truffles

Recipe Yields: 6-8 first-course servings


INGREDIENTS

Leeks

  • 2 large leeks (white and pale green parts only), halved, thinly sliced crosswise (about 2 cups)

  • 3/4 cup whipping cream

Mushrooms

  • 1-pound shiitake mushrooms stemmed, cut into 1/4- to 1/3-inch-thick slices

  • 1 large onion, halved, thinly sliced lengthwise

  • 1/4 cup (1/2 stick) butter, melted

  • 1 tablespoon white truffle oil

  • 1 teaspoon minced fresh thyme leaves

Risotto

  • 4 tablespoons (1/2 stick) butter, divided

  • 1 large onion, chopped

  • 1 1/2 cups arborio rice or medium-grain white rice

  • 1/2 cup dry white wine

  • 5 cups (or more) hot vegetable broth

  • 1/2 cup grated Parmesan cheese

  • 2 teaspoons shaved or chopped black truffle (optional)

  • Chopped fresh parsley

PREPARATION


For the Leeks


Take a heavy medium saucepan and bring leeks and cream to a boil. Lower the heat to medium and simmer until leeks are soft and cream is thick, stirring occasionally about 15 minutes. Spice with salt and pepper.


TIP: Can be made 1 day in advance to avoid the fuss all at once. Cover and chill. Rewarm before continuing.


For the Mushrooms


Firstly, preheat the oven to 400°F. Stir all ingredients on a rimmed baking sheet. Season with salt and pepper. Roast until mushrooms are soft and light brown around edges, stirring often, about 45 minutes.


TIP: Can be prepared 2 hours in advance. Let stand at room temperature.


For the Risotto


First of all, melt 2 tablespoons butter in a heavy large saucepan placed over medium heat. Add onion and cook about 5 minutes until it begins to soften. Now, add rice; stir for 1 minute. Add wine and mix until almost all liquid is absorbed. Add 1 cup of hot broth. Then simmer until broth is just about absorbed, stirring frequently, about 4 minutes. Add more broth, 1 cup at a time, letting each addition to be absorbed before adding next and stirring regularly, until rice is soft and the mixture is creamy, about 20 minutes longer. Blend in leek mixture, mushroom mixture, remaining 2 tablespoons butter, cheese, and truffle. Now transfer it to a large bowl, garnish with parsley, and serve hot.



Urbani Truffles is the world’s most esteemed distributor of Italian truffles. They want to share the best quality truffles with the world.


Going after the ancient traditions, hunters and their trained dogs search for the truffles of the season, then bring the best of their harvest to Urbani. Fresh from the ground, these truffles are delivered to tables across the world, from New York City to Tokyo. Use authentic Parmigiano Reggiano for an exquisite dining experience



Get in touch with us today to order your favourite Urbani truffles or Riso Vignola risotto rice varieties or Zanetti cheeses, from our import partners, and get them home delivered all over India with up to 25% off. Check the product offerings on this link.


Contact us at italicswineclub@indiaitaly.com or call at +91 9811392313 for more information, and to place your order, and get up to 25% discount.



Source: epicurious

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