Risotto with leeks, mushrooms & Parmesan crisps
Risotto with leeks, mushrooms & Parmesan crisps

Hello everybody, it’s John, welcome to our recipe page. Today, we’re going to make a distinctive dish, risotto with leeks, mushrooms & parmesan crisps. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Heat the butter and oil in a saucepan over a medium heat. Add the onion, garlic, leek and mushroom and fry for two minutes, or until soft. Add the rice and wine and bring to the boil. Stir most of the Parmesan cheese into the risotto and season to taste with salt and freshly ground black pepper.

Risotto with leeks, mushrooms & Parmesan crisps is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. Risotto with leeks, mushrooms & Parmesan crisps is something that I have loved my entire life. They’re fine and they look wonderful.

To begin with this recipe, we have to first prepare a few ingredients. You can cook risotto with leeks, mushrooms & parmesan crisps using 18 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Risotto with leeks, mushrooms & Parmesan crisps:
  1. Prepare Risotto:
  2. Get 2 Leeks
  3. Make ready 250 g Chestnut mushrooms
  4. Take Handful dried wild mushrooms, (optional)
  5. Prepare 1 clove garlic
  6. Get 300 g Arborio risotto rice
  7. Take 2 stock pots Chicken stock
  8. Prepare Tablespoon Parmesan, grated
  9. Get 75 g Soft Blue cheese (Castello)
  10. Make ready Handful Pine nuts
  11. Prepare Handful Rocket leaves
  12. Prepare Salt & pepper to season
  13. Make ready Knob butter
  14. Take Parmesan Crisps:
  15. Prepare 5 tablespoons Parmesan cheese
  16. Take 5 tablespoons cheddar cheese
  17. Make ready 2 tablespoons plain flour
  18. Take Salt & pepper to season

I have also shared other recipes on the blog where I use mushrooms such as my "Pasta with mushroom, tomato & red pepper sauce" and my "Porcini mushrooms, thyme & rosemary risotto". Healthy eating is possible even on a restricted budget; this mushroom & leek. Creamy, savory, and the ultimate plant-based comfort food. Heat the olive oil in a saute pan.

Steps to make Risotto with leeks, mushrooms & Parmesan crisps:
  1. Chop the leeks and mushrooms, crush the garlic and heat gently in a deep pan with the butter.
  2. Mix the stock with 1 litre boiling water
  3. Add the rice, half of the stock and the dried mushrooms to the leeks. Cook on a medium heat. Add the remaining stock during cooking.
  4. Heat the pine nuts on a tray until golden brown.
  5. Roughly chop the blue cheese & add with the Parmesan when the risotto is cooked. Stir in & serve.
  6. Add the rocket, pine nuts and parmesan crisps.
  7. Parmesan Crisps:
  8. Mix ingredients in a bowl.
  9. Create 4 circles on an oven tray, approx. 6cm wide. Heat in the oven at 200 Celcius for approx. 8 minutes.
  10. Use a flat spatula to place warm crisps on a rolling pin, wrap with cling film, cool.

Creamy, savory, and the ultimate plant-based comfort food. Heat the olive oil in a saute pan. Add the garlic and cook another minute. Wash and chop the leek into rounds. Wash and chop the mushrooms into rounds.

So that’s going to wrap it up with this special food risotto with leeks, mushrooms & parmesan crisps recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!