Belle Mushroom - Leek Risotto

Leek is one of my favorite greens to work with. Its tangy, yet soft mouth-feel is always the star of any dishes. I made a creamy risotto dish with belle mushroom and leek. The mushroom gives the dish an earthy flavor, and so Shiitake mushroom is a substitute. The leek elevates the fragrance and gives the dish a scallion-like punch, finished with a soft, creamy sour cream or crème fraîche.

Below is the recipe:

Ingredients:

1) 2 cups of risotto rice

2) Chicken broth

3) Basil leaf

4) Olive oil

5) 3 cups of Belle/Shiitake mushroom

6) 4 cups of chopped leeks (both stem and leaves)

7) 2/3 cup of sour cream or crème fraîche

8) 5 minced garlic

9) Salt and pepper

10) Parmesan cheese

Procedure:

1) Start by cooking rice half way with a teaspoon of chicken broth and a basil leaf. Be sure to mix the rice to ensure that the rice is cooked evenly. Make sure the grains of rice are half way translucent after cooking process is finished.

2) Heat up a skillet pan to medium high. Add olive oil to hot pan.

3) Add belle mushroom into the pan and stir. When color change is observed, season mushroom with salt and pepper, then wait for more color change.

4) Adjust heat to medium low and add garlic. Stir thoroughly until the garlic shows a hint of brown. Do not overcook the garlic, because it will make your whole dish bitter.

5) Add leek in the pan. Stir until leek is wilted.

6) Add chicken broth, enough to submerge the leek and mushroom. Set heat to low (simmer) to reduce broth.

7) Add sour cream or crème fraîche. Stir thoroughly.

8) Add rice in and cook until rice is soft at the center on low heat.

9) Add Parmesan cheese to dry the risotto.

10) Remove the pan off the heat. Add butter and work on the butter with spatula.

11) Plate and drizzle with olive oil.

Taste Everything!

Alice