Leek and mushroom risotto

1 servings

Ingredients

Quantity Ingredient
Chicken stock
8 ounces Unsalted butter
2 larges Onions
1 Bulb garlic
6 mediums Leeks
1 pounds Button mushrooms
1 pack Arborio rice
4 ounces Parmesan

Directions

Heat 1 pint stock in a pan. Melt butter in a separate large pan and fry the onions and garlic. Add half the mushrooms.

Add the rice and stir until coated. Add the stock slowly, stirring occasionally, until it is absorbed by the rice and becomes creamy.

Saut‚ the rest of the mushrooms.

Serve the risotto in a serving dish, sprinkle the mushrooms on top. Just before serving, stir in the grated parmesan.

DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved.

Carlton Food Network

Posted to CHILE-HEADS DIGEST V4 #, converted by MM_Buster v2.0l.

Related recipes