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Mushroom-Leek Risotto
Makes 4-5 Servings
5 to 6 Cups of Mushroom Stock (see Recipe)
2 Tablespoons extra-virgin olive oil
1 or 2 cloves fresh garlic, finely minced
1/2 small leek, rinsed well, thinly sliced
Sea salt
1 cup thinly sliced button mushrooms,
brushed free of dirt
1 cup Brown rice
1 cup of white wine (optional)
1
1/4 cup minced fresh flat-leaf parsley
Heat stock in a medium saucepan and keep warm over low heat.
Heat 1 tablespoon of olive oil in a deep skillet over medium heat. Add garlic and saute
for 30 seconds; do not burn. Add leek and a pinch of salt and cook, stirring, until leek is bright green and softened. Add mushrooms and a pinch of salt and cook, stirring until softened. Transfer mixture to a small bowl and set aside.
In the same skillet, heat remaining oil over medium heat. Add the rice and cook, stirring 2 to 3 minutes. Stirring constantly, add the wine and cook, stirring until wine is almost absorbed. In 1/2-cup amounts, slowly ad warm stock to rice and cook, stirring constantly, until liquid is absorbed. Continue this process until all of the stock is used and rice is creamy and tender, about 25 minutes. Stir in sauteed vegetables and parsley. Serve hot.
Recipe Courtesy of Christina Pirello from Cooking the Whole Foods Way
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