Wild mushroom risotto is a simple salad and is a creamy delicious meal that you can savor and enjoy! The fresh flavour of mushroom dressed lightly with olive oil makes it perfect for a wonderful dinner treat.
60 gms risotto rice
30 gms wild mushroom
25 gms butter
60 ml veg broth
15 ml olive oil
10 ml white wine
1 cheese tuile
25 gms parmesan cheese
Melt butter in heavy large skillet over medium-high heat.
Add mushrooms and sprinkle with salt.
Sauté mushrooms until tender and beginning to brown, 3 to 4 minutes.
Transfer mushrooms to medium bowl.
Bring the veg broth to simmer in medium saucepan; keep warm.
Melt remaining tablespoons butter with olive oil in heavy large saucepan over medium-low heat.
Add leek, sprinkle with salt, and sauté until tender, 4 to 5 minutes.
Add rice and increase heat to medium.
Stir until edges of rice begin to look translucent, 3 to 4 minutes.
Add white wine and stir until liquid is absorbed, about 1 minute.
Add cup warm veg broth broth; stir until almost all broth is absorbed, about 1 minute.
Continue adding broth by stirring until almost all broth is absorbed before adding more, until rice is halfway cooked, about 10 minutes.
Stir in sautéed mushrooms.
Continue adding broth, stirring until almost all broth is absorbed before adding more, until rice is tender but still firm to bite and risotto is creamy, about 10 minutes.
Stir in grated Parmesan cheese, if using.
Transfer risotto to serving bowl.
Pass additional Parmesan cheese alongside, if desired.
Garnish with cheese tuile.