Risotto with Mushrooms and Leek

Ingredients

• 1 stalk leek (white and light green parts only)
• 1 clove garlic
• 350 g risotto rice
• 1 tbsp Olive Oil
• 2 tbsp butter
• 1 pinch porcini mushroom powder
• 125 ml dry white wine
• 750 ml hot poultry broth
• Salt
• black pepper (freshly ground)
• 250 g brown button mushrooms
• 1 Tbsp clarified butter
• 50 g freshly grated Parmesan

Instructions

1. 1.

   Wash, trim and slice the leek into rings. Peel and finely chop the garlic. Sauté the leek with the garlic in oil and 1 tbsp butter for 1-2 minutes until colorless. Add the rice and porcini powder briefly, pour in wine and let reduce. Add about a quarter of the hot broth, season with salt and pepper, then continue to reduce while stirring. Gradually add the remaining broth, allowing the rice to absorb liquid repeatedly until it is creamy yet firm (about 20 minutes).

2. 2.

   Clean the mushrooms and slice them. Fry in hot clarified butter, season with salt and pepper, then set aside. Mix half of the Parmesan and the remaining butter into the finished risotto. Taste and adjust seasoning, then serve in bowls.

3. 3.

   Sprinkle with the remaining Parmesan before serving.