mushroom, pea and leek risotto

prep time:  tbd
cook time:  tbd
servings:  2

6 mushrooms
1/2 tablespoon olive oil
1 - 1 1/2 cup frozen peas
4 cups chicken stock
1/2 tablespoon unsalted butter
1/2 tablespoon olive oil
2 leeks, white parts only - sliced and cleaned
3/4 cup aborio rice
1/2 cup white wine
1/3 cup grated paremesan

1.  pulse the mushrooms in a food processor until they are roughly chopped.  heat the olive oil in a skillet over medium-high heat.  ad the mushrooms.  season with a pin of salt and pepper.  saute until the mushrooms are tender and have released most of their liquid.  add the peas and saute until they are warm.

2.   in a large saucepan, heat the olive oil and butter over medium heat.  add the leeks and saute until tender.  add the rice and stir for about 1 minute.  stir in the wine.  let it cook, stirring occasionally, until absorbed.  if it appears to be cooking above a simmer turn the heat down.  add the stock about 1/2 cup at a time, adding each addition as the one before is absorbed.

3.  heat until warmed through.  stir in cheese.  taste and season with salt and pepper as needed.

- a good appetite blog

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