Mushroom Risotto with Shallots, Leeks and Parmesan
- 6 cups Vegetable broth (I use better than bouillon) I also use about 8 teaspoons of the veggie paste for 6 cups of water (rather than 1 teaspoon per cup).
- 3 tablespoon of olive oil
- 1/2 stick of butter
- 1 pound of portobello mushrooms
- 1 diced shallot
- 1/3 cup diced leek
- 4 cloves of diced garlic
- 1/2 cup parmesan cheese (freshly grated is the best)
- 1 1/2 cup Arborio rice
- 1/2 cup dry white wine
- salt and pepper to taste
Heat up your broth in a pot.
In a large sauce pan add 1 table spoon of oil and all your sliced mushrooms, diced shallots, diced leeks, and diced garlic. Cook until shallots are a light golden brown.
Add in 1 tablespoon of oil and all the rice. Cook until rice is a golden brown color.
Add in 1/2 cup of white wine and let evaporate with in the rice.
Then add 1/2 cup of broth at a time (waiting for the rice to suck up all the broth) then add another and continue until all the broth is gone.
Once all the broth is gone add in your salt and pepper to taste, butter (let butter fully melt) and then add in your parmesan cheese.
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