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Leeks
Mushrooms and leeks risotto
Author:
5/15
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Preparation
Baking
Portions
4
Freezing
No
Calories
501
Sodium
1161 mg
Protein
15 g
Fiber
4 g
Cholesterol
Fat
11 g
Sugar
Carbohydrate
80 g
Iron
3 mg
Calcium
162 mg
Ingredients
Preparation
Ingredients
375 ml (1½ cup) of arborio rice
125 ml (1/2 cup) of white wine
1 package of 277 g of sliced mushrooms
125 ml (1/2 cup) of grated parmesan
1 package of 250 g of Les Cultures de chez nous sliced leeks
1,25 liter (5 cups) of vegetables broth
15 ml (1 tablespoon) of sugar (optional)
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Mushrooms and leeks risotto
From
Nov 20
to
Jan 01
Preparation
In a casserole, bring to a boil vegetables broth. Reduce heat and maintain broth simmering (should stay warm all the time while cooking)
In another casserole, heat a bit of olive oil at medium heat. Cook half the leeks for 2 to 3 minutes.
Add rice and cook for 1 to 2 minutes while stirring. Add white wine and simmer until liquids is almost entirely absorbed.
Pour 250 ml (1 cup) of warm broth and continue cooking at medium heat while stirring up non-stop, until liquid is absorbed entirely. Repeat the same step by pouring 250 ml (1 cup) at a time and whiles stirring continuously, until theres no more warm broth and only creamy rice.
Meanwhile, heat a bit of olive oil at medium heat in a pan. Cook mushrooms for 5 to 6 minutes.
Remove risotto from heat, then add parmesan and mushrooms. Salt and pepper.
In a pan, melt a bit of butter at medium heat. Cook remaining leeks for 4 to 5 minutes, until it melts. Salt and pepper.
Garnish risotto with caramelized leeks.
Chef's notes
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