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Chef Michael Moench
Mushroom and leek risotto
Makes 6 portions
Leeks:
4 large leeks
1 cup heavy cream
3 oz butter
Mushrooms:
1 pound shiitake mushrooms
1 onion
1sprig thyme
Risotto:
2 oz of butter
1 large onion, chopped
1 1/2 cups arborio rice
1/2 cup dry white wine
5 cups (I always have a little extra just in case)
1/2 cup grated Parmesan cheese
1 bunch fresh parsley
leeks: Slice leeks length wise, Be sure to clean leeks very well they tend to hide sand, after cleaned slice leeks into 1/8 inch slices, do not used dark green parts. Bring leeks and cream to a simmer in a saucepan. Stir every few minutes until leeks are tender, the cream will also thicken as this happens. Make sure your leeks are very soft, cool mixture and split in half. First place leeks in food processor (Be sure you are only using half of the mixture) after they are completely chopped up add your butter so that they incorporate into one, remove from food processor, refrigerate save for later on in the recipe, same goes for unprocessed mixture.
Mushrooms: Stem shiitake mushrooms, and dice into ½ inch pieces, sauté mushrooms until tender, add thyme, season with salt and pepper to taste.
For risotto: Heat 1 oz of butter in a saucepan over medium heat. Add onion and cook until onion appears translucent and soft. While your onion is cooking chop your parsley. Add rice; stir for a minute, Add wine and stir until most all of the wine is absorbed, about 1 minute. Add 1 cup hot broth. Simmer until broth is almost completely absorbed, stirring Add more broth, 1 cup at a time, allowing to be absorbed before adding next and stirring often, until rice is tender and starts to look creamy. Stir in leeks, mushroom, cheese, chopped parsley and leek butter. Add salt and pepper to taste
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