Best 3 Risotto With Leeks Shiitake Mushrooms And Truffles Recipes

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Are you looking for an exquisite and flavorful dish that will tantalize your taste buds? If so, then risotto with leeks, shiitake mushrooms, and truffles is the perfect culinary creation for you. This sophisticated dish combines the earthy flavors of leeks, the meaty texture of shiitake mushrooms, and the luxurious aroma of truffles to create a harmonious symphony of flavors. Whether you're hosting a special dinner party or simply want to indulge in a gourmet meal at home, this risotto recipe is sure to impress and delight.

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RISOTTO WITH LEEKS, SHIITAKE MUSHROOMS, AND TRUFFLES



Risotto with Leeks, Shiitake Mushrooms, and Truffles image

How to Make Risotto With Shiitake Mushrooms and Leeks and Truffles

Provided by Gabriel Rucker

Yield Makes 6-8 first-course servings

Number Of Ingredients 18

Leeks:
2 large leeks (white and pale green parts only), halved, thinly sliced crosswise (about 2 cups)
3/4 cup whipping cream
Mushrooms:
1 pound shiitake mushrooms, stemmed, cut into 1/4- to 1/3-inch-thick slices
1 large onion, halved, thinly sliced lengthwise
1/4 cup (1/2 stick) butter, melted
1 tablespoon white truffle oil
1 teaspoon minced fresh thyme leaves
Risotto:
4 tablespoons (1/2 stick) butter, divided
1 large onion, chopped
1 1/2 cups arborio rice or medium-grain white rice
1/2 cup dry white wine
5 cups (or more) hot vegetable broth
1/2 cup grated Parmesan cheese
2 teaspoons shaved or chopped black truffle (optional)
Chopped fresh parsley

Steps:

  • For leeks:
  • Bring leeks and cream to boil in heavy medium saucepan. Reduce heat to medium and simmer until leeks are tender and cream is thick, stirring often, about 15 minutes. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm before continuing.
  • For mushrooms:
  • Preheat oven to 400°F. Toss all ingredients on rimmed baking sheet. Sprinkle with salt and pepper. Roast until mushrooms are tender and light brown around edges, stirring occasionally, about 45 minutes. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
  • For risotto:
  • Melt 2 tablespoons butter in heavy large saucepan over medium heat. Add onion and cook until beginning to soften, about 5 minutes. Add rice; stir 1 minute. Add wine and stir until almost all liquid is absorbed, about 1 minute. Add 1 cup hot broth. Simmer until broth is almost absorbed, stirring often, about 4 minutes. Add more broth, 1 cup at a time, allowing each addition to be absorbed before adding next and stirring often, until rice is tender and mixture is creamy, about 20 minutes longer. Stir in leek mixture, mushroom mixture, remaining 2 tablespoons butter, cheese, and truffle. Transfer to large bowl, sprinkle with parsley, and serve.

RISOTTO WITH LEEKS, SHIITAKE MUSHROOMS, AND TRUFFLES



Risotto With Leeks, Shiitake Mushrooms, and Truffles image

This delicious vegetarian risotto adapted from Chef Gabriel Rucke, of "Le Pigeon" in Portland, OR and was printed in "Bon Appétit Magzine" (Sept. 2007). I cut down the fat and it is still very rich. If you want to prepare the original recipe, increase whipping cream to 3/4 cup, butter with the mushrooms to 1/4 cup and butter with the rice to 4 tablespoons. Can be served as an appetizer or a main dish.

Provided by blucoat

Categories     One Dish Meal

Time 1h55m

Yield 8 serving(s)

Number Of Ingredients 15

2 large leeks, halved, thinly sliced crosswise (white and pale green parts only)
1/4 cup whipping cream
1 lb shiitake mushroom, stemmed, cut into 1/4- to 1/3-inch-thick slices
1 onion, halved, thinly sliced lengthwise
2 tablespoons butter, melted
1 tablespoon white truffle oil
1 teaspoon minced fresh thyme leave
2 tablespoons butter or 2 tablespoons olive oil, divided
1 onion, chopped
1 1/2 cups arborio rice or 1 1/2 cups medium-grain white rice
1/2 cup dry white wine
5 cups hot vegetable broth (may need more)
1/2 cup grated parmesan cheese
2 teaspoons shaved or chopped black truffles (optional) or 1 tablespoon truffle oil (optional)
chopped fresh parsley

Steps:

  • For leeks: Bring leeks and cream to boil in heavy medium saucepan. Reduce heat to medium and simmer until leeks are tender and cream is thick, stirring often, about 15 minutes. Season with salt and pepper. (DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm before continuing.)
  • For mushrooms: Preheat oven to 400°F Toss all ingredients on rimmed baking sheet. Sprinkle with salt and pepper. Roast until mushrooms are tender and light brown around edges, stirring occasionally, about 30-45 minutes. (DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.)
  • For risotto: Melt 1 tablespoon butter in heavy large saucepan over medium heat. Add onion and cook until beginning to soften, about 5 minutes. Add rice; stir 1 minute. Add wine and stir until almost all liquid is absorbed, about 1 minute. Add 1 cup hot broth. Simmer until broth is almost absorbed, stirring often, about 4 minutes. Add more broth, 1 cup at a time, allowing each addition to be absorbed before adding next and stirring often, until rice is tender and mixture is creamy, about 20 minutes longer. Stir in leek mixture, mushroom mixture, remaining 1 tablespoon butter, cheese, and truffle. Transfer to large bowl, sprinkle with parsley, and serve.

Nutrition Facts : Calories 293.8, Fat 10.9, SaturatedFat 6.5, Cholesterol 30.9, Sodium 160.8, Carbohydrate 40.1, Fiber 3.4, Sugar 3.6, Protein 7

SHIITAKE & THYME MUSHROOM RISOTTO



Shiitake & Thyme Mushroom Risotto image

Creamy plump arborio rice with black jewels of punchy shiitake is enough to bring delight to any mushroom lover. Comforting, easy and adds something a little different to your average mushroom rice. The earthiness of of these dried mushrooms add a wonderful depth - give it a go!

Provided by Nat-a-Cake

Time 1h20m

Yield Serves 3

Number Of Ingredients 13

1 yellow onion, diced
1 garlic clove, chopped
300g arborio rice
40g dried shiitake mushrooms
1 glass of white wine
1L chicken stock
Coarse black pepper
Red pepper flakes
Wild mushroom powder
Few sprigs of dried thyme
Knob of butter
50g Grated mature cheddar
Truffle oil of any kind

Steps:

  • Firstly, rehydrate the shiitake mushrooms in 300ml of boiling water and leave to sit for 40 minutes. In the meantime you can prep the other ingredients. Once the mushrooms have softened, remove from the water (do not discard the stock) and squeeze out any excess liquid, pat dry with a paper towel and rough chop.
  • Heat a few glugs of olive oil in a large heavy based pan on a medium to high heat, once hot, add the shiitake mushrooms along with a pinch of red pepper flakes. Fry for 5-8 minutes or until golden and add the chopped garlic for the final minute. Transfer the mushrooms to a dish as these will be added to the risotto later.
  • Using the same pan fry off your onion with a knob of butter, add salt, a generous pinch of coarse black pepper and a quarter teaspoon of the wild porcini powder. Stir until the onion is softened then tip in the risotto rice along with the glass of wine. Turn up the heat and let the liquid reduce down until absorbed then holding a sieve over your pan pour in the reserved mushroom stock. This will catch any sediment that has fallen to the bottom of of your jug.
  • Add a few sprigs of dried thyme, dried thyme is more powerful in flavour so add a little and taste as you go. Adjust the heat to medium and let the stock cook down till mostly absorbed, keep stirring the rice so it remains loose and creamy. Now add the chicken stock bit by bit, add approximately half a cup or so at a time and again cook through until mostly absorbed stirring all the while. Repeat this process until the risotto rice is cooked through but still retains a bite, you may not need all of the chicken stock.
  • Towards the end of cooking return the shiitake mushrooms to the pan and fold through until warm. Turn off the heat and add 50g of grated mature cheddar and a swirl of truffle oil, mixing until the cheese is melted. This is now ready to serve.

Tips:

  • Use high-quality ingredients: The better the quality of your ingredients, the better your risotto will be. Look for fresh, flavorful leeks, shiitake mushrooms, and truffles.
  • Don't overcook the rice: Risotto should be cooked until it is al dente, with a slight bite to it. Overcooked rice will be mushy and unpleasant.
  • Stir the risotto constantly: This will help to prevent the rice from sticking to the bottom of the pan and burning.
  • Add the liquid slowly: Don't dump all of the liquid into the risotto at once. Add it in small increments, stirring constantly, until the rice has absorbed all of the liquid.
  • Season the risotto to taste: Risotto should be seasoned with salt, pepper, and Parmesan cheese. You can also add other herbs and spices, such as thyme, rosemary, or saffron, to taste.

Conclusion:

Risotto with leeks, shiitake mushrooms, and truffles is a delicious and elegant dish that is perfect for a special occasion. With its rich, creamy texture and complex flavors, this risotto is sure to impress your guests. So next time you're looking for a special dish to make, give this recipe a try. You won't be disappointed.

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