Risotto with Leeks, Shiitake Mushrooms, and Truffles

Name: Risotto with Leeks, Shiitake Mushrooms, and Truffles
Yield: Makes 4 to 6 servings
Ingredients: 2 large leeks (white and pale green parts only), halved and thinly sliced crosswise (about 2 cups); 3/4 cup heavy whipping cream; 1 pound shiitake mushrooms, stemmed and cut into 1/4- to 1/3-inch-thick slices; 1 large onion, halved and thinly sliced lengthwise; 1/4 cup (1/2 stick) butter, melted; 1 tablespoon white truffle oil; 1 teaspoon minced fresh thyme leaves; 4 tablespoons (1/2 stick) butter; 1 large onion, chopped; 1 1/2 cups arborio rice or medium-grain white rice; 1/2 cup dry white wine; 5 cups hot vegetable broth, or more as needed; 1/2 cup grated Parmesan cheese; 2 teaspoons shaved or chopped black truffle (optional); Chopped fresh parsley leaves

November 7, 2012

This dish is as good as the time and ingredients you put into it, so use quality ingredients and patience to get the flavors to harmonize. A teaspoon of white truffle oil can substitute for the black truffles.

Recipe notes

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