Truffle Mushroom & Leek Risotto

Dish info





Step 1

Heat chicken stock until hot.

Step 2

Cook mushrooms in olive oil and butter.

Step 3

Season mushrooms with salt and pepper then set aside.

Step 4

Cook shallots and leeks.

Step 5

Add rice to shallot and leeks.

Step 5

Stir in white wine then add broth.

Step 6

Continue until all broth is used and rice is al dente.

Step 7

Fold in mushrooms, truffles, and parm then enjoy!

About the Authors

We're Alec & Kat, the authors behind The Heirloom Pantry.  We teach approachable, elevated recipes for the home cook, greatly inspired by our Japanese and Italian heritage.