Sheet Pan

Mushroom Risotto with Creamy Leeks

March 15, 2010
2 Ratings
  • Serves 4
Author Notes

Risotto is one of my absolute favorite things to eat or cook. While it is a little labor intensive, the end result is so rewarding. I feel like I've worked hard and the taste is always amazing. It is comfort food at its best. Risotto manages to make its way into at least one meal per week at my house. Whether it is a parmesan risotto that is a base for beef stew or a vehicle to use up veggies in the fridge, it is always easy, delicious and so versatile. I don't always have homemade chicken stock on hand so instead I reduce canned chicken stock by boiling it for a more concentrated flavor. I also love adding extra things to the chicken stock for flavor. In this dish, I add dried porcini mushrooms to give the stock a distinct mushroom flavor. This risotto is for the mushroom lover so if mushrooms aren't your thing then skip to the next risotto recipe. I don't usually like adding butter, oil, or cream at the end of my risotto but the white truffle oil at the end takes the mushroom flavor up a notch. However, this is excellent without the truffle oil. Enjoy! —Plum Pie

What You'll Need
  • 6 ounces wild mushrooms
  • 2 medium onions
  • 8 ounces baby bella mushrooms
  • 1 package dried porcini mushrooms
  • 1 tablespoon fresh thyme
  • 2 tablespoons butter, melted
  • 1 tablespoon white truffle oil
  • 1 cup arborio rice
  • 6 cups chicken broth
  • 1 large leek
  • 2 tablespoons cognac
  • 1/4 cup milk or heavy cream
  • 1/2 cup parmesan cheese, grated
  • 1 cup white wine
  • 2.5 tablespoons olive oil
  1. Preheat oven to 375 degrees. Slice baby bella and wild mushrooms.
  2. Slice 1 yellow onion into thin strips.
  3. Mix mushrooms, onion, chopped thyme, and melted butter. Season with salt and pepper. Spread mushroom mixture on a large sheet pan.
  4. Roast mushrooms and onion until browned, about 40 minutes. Mix once while roasting.
  5. Meanwhile, boil 2 cups of water. Pour water over dried porcini and rehydrate the mushrooms for about 15 minutes.
  6. Heat chicken stock in a medium saucepan. Bring to a boil and let slightly reduce to approximately 3-4 cups. Gently place porcini mushrooms into chicken stock as to not disturb grit. Pour porcini/water mixture into chicken stock. Stop pouring the mushroom liquid before you get to the grit. Turn heat down and simmer.
  7. Cut leek in half lengthwise and chop white and green parts. Heat 1/2 tablespoon olive oil in small saucepan.Cook leeks until barely softened, about 3 minutes. Add cognac and cook for another 2 minutes. Pour heavy cream over leeks and lightly simmer until mixture thickens and leeks are soft, about 15 minutes. Be careful not to boil.
  8. Heat 2 tablespoons olive oil in a large, heavy bottom pan. Dice one yellow onion and when oil glistens, saute the onion until translucent.
  9. Pour arborio rice into pan with onion. Cook for 2 minutes, stirring so that rice does not stick.
  10. Pour white wine into pan. Stir with rice until wine is almost dissolved but not completely.
  11. Add 1/2 cup of chicken broth/mushroom mixture. Stir until broth is almost dissolved. Repeat with another 1/2 cup broth.
  12. Continue adding broth (make sure to get mushrooms as this adds lots of flavor) in 1/2 cup increments until risotto is creamy and rice is soft but still slightly firm.
  13. Turn off heat and add roasted mushrooms, creamed leeks, and parmesan cheese. For added mushroom flavor, mix white truffle oil into finished risotto. Season with salt and pepper.

See what other Food52ers are saying.

  • mrslarkin
  • chez lady S
    chez lady S
  • Plum Pie
    Plum Pie
  • Clark Kent
    Clark Kent

7 Reviews

Clark K. April 22, 2011
What size package of dried poricinis do you suggest?
Plum P. April 23, 2011
I just used a one ounce package of dried porcinis. But you can certainly use more if you really love mushrooms!
jamie321 April 17, 2011
I,m going to try this tonight along with some grilled lamb chops. Sounds yummy!
MsBecky October 16, 2010
This was delicious! I only used fresh mushrooms and needed only 4 cups of broth. Served with seared salmon and crispy leek straws (from the top of the leek that I didn't use in the risotto). Will definitely make this risotto again!
Plum P. November 15, 2010
That dinner sounds pretty fabulous! So glad that you enjoyed the risotto!
mrslarkin March 17, 2010
Sounds very tasty!
chez L. March 15, 2010
i make mushroom risotto quite often its one of my favorite dishes.
i will have to try your recipe with leeks sounds and looks great!
i like the idea of the addition of truffle oil too