Leeks & Mushroom Risotto

risotto

A simple recipe for a simple (and a bit lonely) evening. Times when you are alone on Saturday evening (maybe because your husband is travelling) and don’t feel like cooking too much…..but still, since its Saturday and you are feeling a bit low – this recipe is a perfect one as it doesn’t need too many ingredients and at the same time is hearty enough to comfort you. Accompanied by a nice feel good movie and a refreshing home made ginger ale, it will get you through the evening – guaranteed!

If you have never worked with arborio rice before – cooking risotto is a bit time consuming as you have to cook it on low heat adding a ladle full of liquid one at a time time till the rice is cooked through – about 15 to 20 minutes…but the result is delicious! This risotto has a very delicate flavor – the sweetness from leeks and shallots are complimented brilliantly by the earthy mushrooms…use a combination of button or baby bella and shitake. I finished it with some cream and Parmesan to add extra smoothness.

Typically you would use some kind of a stock for making risotto, but I made a mixture of water and lavender salt for this recipe. You don’t have to use lavender salt if you don’t have it handy – any kind of stock or even plain water with a little bit of salt and any kind of dried herb would be just as good. Its important though to keep the water warm while cooking the risotto. Apart from that, it’s fairly easy to make and tastes best when you eat it fresh.

risotto

risotto

risotto

Serving 2 to 3 people

Cooking time 40 minutes

Things you will need

1 cup arborio rice

3 cups water seasoned with 1 tsp of lavender salt (can be substituted with vegetable stock)

2 tbsp cream

1 cup sliced mushrooms – a mix of button and shitake

3 shallots, sliced

1 leek, cut into small pieces

2 cloves of garlic, sliced

1 tbsp olive oil

1 tsp butter

1/4 cup grated parmigiano reggiano

crushed black pepper

  1. Warm up water medium heat the water (with lavender salt). Once it starts simmering, turn the heat to low.
  2. In a wide sauce pan , heat the olive oil. Add shallots and leeks and cook till the veggies become soft.
  3. Add mushrooms and cook till all the liquid (released by the mushrooms) is evaporated and they start browning up.
  4. Add a little bit of salt and black pepper.
  5. Add the rice and stir till everything in the pan is mixed well.
  6. Start by adding 1 ladle full of liquid. Turn down the heat to a simmer so the rice doesn’t cook too quickly on the outside. Keep adding ladlefuls of liquid, stirring – allowing each ladleful to be absorbed before adding the next. This will take around 15 minutes.
  7. Continue with step 5 till all the liquid is absorbed completely. Taste the rice at this point to make sure that its cooked through.
  8. Add cream and continue to cook for about 30 seconds.
  9. Turn the heat off and finally add in the butter and cheese.
  10. Stir and serve immediately.