Leek and mushroom risotto

You can serve this dish as a dinner party dish or just for family consumption! Packed with Portobello, Swiss brown and button mushrooms together with leeks and parmesan, the risotto reheats well and is perfect with a simple rocket and shaved parmesan salad.

This is not a complicated risotto recipe requiring stock to be added as the risotto cooks – all the stock goes in at once, too easy!

Ingredients

6 cups of vegetable stock, warm (a 1 litre Campbell’s stock is 4 cups)

1 medium onion chopped fine

3 - 4 leeks, chopped

½ to 1 cup white wine (optional)

750g assorted mushrooms - Swiss brown, Portobello, white button etc - stems trimmed and sliced into approx 2-3cm pieces (don’t cut too small/ bigger is better!)

2 cups Arborio rice or other suitable risotto rice (I simply use one full packet of Delmaine Arborio which is 500gms)

1 cup grated Parmesan

1 teaspoon Porcini powder (optional)

Olive oil – approx. 1 tablespoon

2 tablespoons butter

Salt and cracked pepper

Handful of rocket leaves and shaved Parmesan (for garnish)

Cooking instructions

1. Melt two tablespoons of butter over medium-low heat in a pan and cook leeks for 5 mins. Remove and set aside.
2. Cook the mushrooms and Porcini powder and cook until brown, about 5 mins. Put pan aside and mix in with the leeks
3. Heat a little oil in a heavy based large pot and gently cook the onion and garlic until soft (if you enjoy risotto, it is worth investing in a large risotto pot).
4. Add the rice and stir on high heat for a couple of minutes, stirring constantly (called "toasting"). If using wine, add and then let evaporate
5. Add all the simmering stock all at once and bring back to the boil.
6. Turn down to simmer, cover and cook for 15 - 18 mins - check and gently stir once or twice during this time
7. Once the rice has cooked, add the leeks and mushrooms and heat up for 2 mins. Season as required...some cracked pepper works well
8. Remove from heat and stir in the Parmesan - to make the risotto creamier, you can also add some more butter or oil

Serve onto plates and garnish with three or four rocket leaves and shaved Parmesan.

Serve with a simple salad – my favourite is rocket with shaved parmesan.

Serves 8.