- 3 1/2 - 4 cups vegetable broth, warmed on the stovetop
- 2-4 Tbsp olive oil, divided
- 8 ounces bella mushrooms brushed clean, sliced
- Sea salt + red pepper to taste (or black pepper)
- 3/4 cup (960 ml) thinly sliced leeks and shallots, well rinsed and dried*
- 1 cup (185 g) arborio rice
- 1/4 cup (60 ml) dry white wine
- 1/4 cup parmesan cheese, plus more for serving
- optional: Fresh chopped parsley and green onion to garnish
Directions:
- In a small saucepan, heat vegetable broth over medium heat. Once simmering, reduce heat to low to keep warm.
- In a separate pot, heat a large saucepan over medium heat. Once hot, add 1-2 Tbsp olive oil and mushrooms. Season with a pinch each salt and pepper and sauté until tender and slightly browned - 3-4 minutes - stirring frequently. Remove from pan and set aside in a small dish.
- Heat the same large saucepan over medium heat once more. Once hot, add 1 Tbsp olive oil, leeks, and shallots. Sauté for 1-2 minutes, or until softened and very slightly browned.
- In the saucepan with sauté leeks and shallots, add the mushrooms. Add 1 cup of arborio rice, and cook for 1 minute, stirring occasionally to coat.
- Add dry white wine and stir gently. Cook for 1-2 minutes, or until the liquid is absorbed.
- Using a ladle, add warmed vegetable stock 1/2 cup at a time, stirring almost constantly, giving the risotto little breaks to come back to a simmer. At this point, the heat should be medium, and there should always be a slight simmer. You want the mixture to be cooking at a slow simmer, or it will get gummy and cook too fast.
- Continue to add vegetable stock, stirring to incorporate, until the rice is 'al dente' - cooked through but still has a slight bite. This whole process should only take about 20 minutes.
- Once the rice is cooked through and al dente, remove from heat and add parmesan cheese. Stir to coat.
- Taste and adjust flavor as needed, adding a pinch of salt and red/black pepper to taste, or more parmesan to enhance the cheesiness.
- Best when fresh, though leftovers will keep covered in the refrigerator for 2-3 days.