Risotto with leeks, mushrooms & Parmesan crisps
Risotto with leeks, mushrooms & Parmesan crisps

Hello everybody, it is Drew, welcome to my recipe site. Today, we’re going to prepare a special dish, risotto with leeks, mushrooms & parmesan crisps. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Risotto with leeks, mushrooms & Parmesan crisps is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It is simple, it is fast, it tastes delicious. Risotto with leeks, mushrooms & Parmesan crisps is something that I’ve loved my entire life. They’re fine and they look wonderful.

The result: savory, warming risotto, with mushrooms and leeks. (Image credit: Apartment Therapy) Risotto is very easy to cook, just be sure you stir it frequently — it sticks to the bottom of your pot otherwise! And, of course, it's all the stirring that breaks down the rice to create the smooth, creamy "sauce" of a good risotto.. For leeks: Bring leeks and cream to boil in heavy medium saucepan.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have risotto with leeks, mushrooms & parmesan crisps using 18 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Risotto with leeks, mushrooms & Parmesan crisps:
  1. Get Risotto:
  2. Prepare 2 Leeks
  3. Make ready 250 g Chestnut mushrooms
  4. Prepare Handful dried wild mushrooms, (optional)
  5. Take 1 clove garlic
  6. Take 300 g Arborio risotto rice
  7. Make ready 2 stock pots Chicken stock
  8. Take Tablespoon Parmesan, grated
  9. Make ready 75 g Soft Blue cheese (Castello)
  10. Prepare Handful Pine nuts
  11. Prepare Handful Rocket leaves
  12. Get Salt & pepper to season
  13. Take Knob butter
  14. Prepare Parmesan Crisps:
  15. Get 5 tablespoons Parmesan cheese
  16. Take 5 tablespoons cheddar cheese
  17. Get 2 tablespoons plain flour
  18. Take Salt & pepper to season

Leek Risotto is THE perfect side dish for a romantic or family dinner and for the holiday table. Delicious as a vegetarian meal too! I have also shared other recipes on the blog where I use mushrooms such as my "Pasta with mushroom, tomato & red pepper sauce" and my "Porcini mushrooms, thyme & rosemary risotto". Bacon, Leek and Mushroom Risotto is a light and easy supper or side dish to serve any night of the week.

Steps to make Risotto with leeks, mushrooms & Parmesan crisps:
  1. Chop the leeks and mushrooms, crush the garlic and heat gently in a deep pan with the butter.
  2. Mix the stock with 1 litre boiling water
  3. Add the rice, half of the stock and the dried mushrooms to the leeks. Cook on a medium heat. Add the remaining stock during cooking.
  4. Heat the pine nuts on a tray until golden brown.
  5. Roughly chop the blue cheese & add with the Parmesan when the risotto is cooked. Stir in & serve.
  6. Add the rocket, pine nuts and parmesan crisps.
  7. Parmesan Crisps:
  8. Mix ingredients in a bowl.
  9. Create 4 circles on an oven tray, approx. 6cm wide. Heat in the oven at 200 Celcius for approx. 8 minutes.
  10. Use a flat spatula to place warm crisps on a rolling pin, wrap with cling film, cool.

Howdy all, I hope you had a nice weekend! Ben and I spent much of the past couple of days sequestered indoors - wah-wah. Set the pot to high saute (see Cook's Note) and cook. Heat the butter and oil in a saucepan over a medium heat. Add the onion, garlic, leek and mushroom and fry for two minutes, or until soft.

So that’s going to wrap this up for this special food risotto with leeks, mushrooms & parmesan crisps recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!