Mushroom and Leek Risotto - Risotto ai Funghi e Porri
Few dishes feel as comforting and elegant as a well-made risotto. This mushroom risotto with caramelized leeks (risotto ai funghi e porri) combines earthy mushrooms, sweet leeks, and creamy arborio rice into a dish that’s rich yet balanced, perfect for slow evenings and simple ingredients cooked with care.
Equipment
- Chef Knife
- Garlic press
- Wooden Cutting Board
- Ladle
- Wooden spatula
- Nonstick Ceramic Sauté Pan with Lid (4.5 qt, 11.8")
- Large pot with lid
Ingredients
- 2 cups Arborio Rice
- 2 liters Chicken Stock
- Extra Virgin Olive Oil
- 1 large leek cut into thin rounds
- ½ cup shallots diced fine (or onion)
- 80 g unsalted butter
- 3 cups mushrooms cut into thin slices
- 1 tsp garlic minced
- 1 tsp dried Thyme or fresh thyme
- Salt & Black pepper to taste
- 1 cup white wine optional
- 50 g Grated Parmigiano Reggiano DOP 18 months
- Fresh chopped parsley Optional for garnish
Instructions
Step 1 - Prepare chicken stock
- Bring chicken stock to a boil, then reduce heat and leave to simmer gently while preparing the other ingredients.2 liters Chicken Stock
Step 2 - Prepare veggies and aromatics
- In a large pan over a medium heat, add a splash of extra virgin olive oil and the shallots, Cook for around 3-4 minutes, then add the leek and continue to cook for around 20 minutes. Once done, the leek should be starting to caramelize and be golden in color.Extra Virgin Olive Oil, 1 large leek, ½ cup shallots
- Add the chopped mushrooms and the butter and stir through until the butter has melted.3 cups mushrooms, 80 g unsalted butter
- Add fresh minced garlic, dried (or fresh) thyme, and season to taste with salt and pepper.1 tsp garlic, 1 tsp dried Thyme, Salt & Black pepper to taste
Step 3 - Add Ariboro rice
- Add the rice and stir into ingredients for around 1 minute.2 cups Arborio Rice
- Add the wine and stir through (optional)1 cup white wine
- Next, add 1 ladle of chicken stock at a time, ensuring you stir frequently until the liquid is absorbed before adding the next ladle.
- Cook for around 20-30 minutes, slowly adding more stock as you go. The risotto will slowly thicken.
Step 4 - Add parmesan and serve
- Remove the risotto pan from the heat and grate in some fresh parmesan cheese (around 50g), stir through and then serve into small bowls.50 g Grated Parmigiano Reggiano DOP 18 months
- Top with some more grated parmesan cheese, and garnish with some fresh chopped parsley.Fresh chopped parsley
Notes
Cooking Tips for Perfect Mushroom & Leek Risotto
- Clean mushrooms properly: Wipe with a damp cloth or brush instead of soaking them in water to avoid sogginess.
- Cook mushrooms separately first: Sauté until well browned before adding to the risotto. This concentrates flavor and prevents them from steaming in the rice.
- Cook leeks until they caramelize: Only use the white and light green parts, and cook them slowly over low heat so they soften and sweeten without browning.
- Toast the rice: Briefly cook the rice in fat (butter or olive oil) until the edges turn translucent — this improves texture and flavor.
- Add hot stock gradually: Keep stock warm and add it a ladle at a time, stirring frequently to release starch evenly.
- Don’t rush it: Risotto rice should take about 30 minutes until it really softens and becomes creamy, so take your time; rushing leads to undercooked centers or soupy results.
- Finish off the heat: Stir in butter and Parmesan at the end (mantecatura) for a glossy, creamy finish.
- Rest briefly: Let the risotto sit for 1 minute before serving to allow the texture to settle.