Tuesday, 8 May 2012
leek and mushroom risotto
So, sautee chopped leeks in olive oil. When a little bit soft add chopped celery, courgette and garlic. Turn over in the oil a couple of times (quite gently to not separate the leeks too much) and add risotto rice (or other rice - will still be nice, just not so risotto squishy). Turn in the oil so that each grain is covered - add glass of white wine. Simmer for a couple of minutes, when the wine is almost gone add chopped mushrooms, some herbs and chicken stock -a ladle at a time (mine took just under 2 pints). Add more stock and keep stirring it in and letting it soak in until rice is just cooked. It should then stand and soak in remaining stock for a few minutes, so stop the cooking with a tiny bit more "wetness" than you think should be in the finished dish. (I wasn't quite brave enough this time and it was just ever so slightly, a bit, dry). Season well, and stir in. Take off the heat and stir in handful of grated parmesan. Leave to stand for 3 minutes (ish). Serve, grind black pepper on the top, with a drizzle of truffle oil (OK, that's optional - but we have some in the cupboard and it does add a touch of yum). Victim had seconds.