Chestnut Mushroom and Leek Risotto


  • 1 lb chestnut mushrooms, sliced
  • 1 large leek, cleaned and sliced (white and light green parts only)
  • 1 1/2 cups Arborio rice
  • 5 cups vegetable broth, warmed
  • 1 cup dry white wine (optional)
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup unsalted butter
  • 2 tablespoons olive oil
  • Salt and pepper, to taste

Step-by-step instructions:

  1. In a large saucepan, heat the olive oil over medium heat. Add the leeks and cook until softened, about 3-4 minutes.
  2. Add the sliced chestnut mushrooms to the saucepan and cook until tender, about 5-7 minutes.
  3. Stir in the Arborio rice, cooking for 1-2 minutes until the grains are coated with the oil and lightly toasted.
  4. If using wine, pour it into the saucepan and cook for 2-3 minutes until it's absorbed by the rice. If not using wine, proceed to the next step.
  5. Gradually add the warmed vegetable broth to the rice, one cup at a time, stirring frequently and allowing the liquid to be absorbed before adding more.
  6. Continue cooking and stirring until the rice is creamy and al dente, about 20-25 minutes.
  7. Remove the saucepan from the heat and stir in the butter and Parmesan cheese. Season with salt and pepper to taste.
  8. Serve the risotto immediately, garnished with additional Parmesan cheese or fresh herbs, if desired.

Recommended Baltispore products: Chestnut Mushroom Grow Kit