Hey everyone, it’s Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, risotto with leeks, mushrooms & parmesan crisps. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
The result: savory, warming risotto, with mushrooms and leeks. 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.
Risotto with leeks, mushrooms & Parmesan crisps is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. They are nice and they look fantastic. Risotto with leeks, mushrooms & Parmesan crisps is something which I have loved my whole life.
To begin 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:
- Make ready Risotto:
- Get 2 Leeks
- Make ready 250 g Chestnut mushrooms
- Get Handful dried wild mushrooms, (optional)
- Get 1 clove garlic
- Get 300 g Arborio risotto rice
- Make ready 2 stock pots Chicken stock
- Make ready Tablespoon Parmesan, grated
- Take 75 g Soft Blue cheese (Castello)
- Get Handful Pine nuts
- Make ready Handful Rocket leaves
- Take Salt & pepper to season
- Take Knob butter
- Prepare Parmesan Crisps:
- Get 5 tablespoons Parmesan cheese
- Prepare 5 tablespoons cheddar cheese
- Make ready 2 tablespoons plain flour
- Get Salt & pepper to season
This risotto recipe is perfect for the mushroom lover you know, and it's easy to make! Still haven't subscribed to Epicurious on YouTube? ►►. Add the onion, garlic, leek and mushroom and fry for two minutes, or until soft. Add the rice and wine and bring to the boil.
Steps to make Risotto with leeks, mushrooms & Parmesan crisps:
- Chop the leeks and mushrooms, crush the garlic and heat gently in a deep pan with the butter.
- Mix the stock with 1 litre boiling water
- 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.
- Heat the pine nuts on a tray until golden brown.
- Roughly chop the blue cheese & add with the Parmesan when the risotto is cooked. Stir in & serve.
- Add the rocket, pine nuts and parmesan crisps.
- Parmesan Crisps:
- Mix ingredients in a bowl.
- Create 4 circles on an oven tray, approx. 6cm wide. Heat in the oven at 200 Celcius for approx. 8 minutes.
- Use a flat spatula to place warm crisps on a rolling pin, wrap with cling film, cool.
Turn down the heat slightly and simmer until the wine is completely absorbed. For leeks: Bring leeks and cream to boil in heavy medium saucepan. This risotto is for the mushroom lover so if mushrooms aren't your thing then skip to the next risotto recipe. Turn off heat and add roasted mushrooms, creamed leeks, and parmesan cheese. For added mushroom flavor, mix white truffle oil into finished risotto.
So that’s going to wrap this up with this exceptional food risotto with leeks, mushrooms & parmesan crisps recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
