MIXED MUSHROOM AND LEEK RISOTTO

INGREDIENTS:

10g dried porcini mushrooms

2 leeks, washed and chopped

2 cloves garlic, chopped finely

2 tbsp olive oil

1 1/2 cups arborio rice

1/2 cup dry white wine

1.5 litres chicken stock

50g parmesan, finely grated

Zest of one lemon

1 tsp salt or to taste

300g mixed mushrooms

1 tbsp fresh thyme

50g butter

Salt and pepper

METHOD:

1. Add dried mushrooms to a small bowl. Cover with boiling water and soak for 5 minutes. Drain then cut into small pieces and set aside.
2. Heat a large oven proof pot over medium heat. Add olive oil, leeks and garlic. Sauté for 5 minutes until caramelised. Add rice. Stir until translucent. 
3. Add white wine and cook for 3 minutes or until evaporated. Add porcini mushrooms and broth.
4. Bring pot to a boil then cover with lid and reduce heat to a simmer. Simmer for 20 – 30 minutes or until all rice is evaporated. Remove the lid and stir twice throughout cooking time to prevent rice from sticking.
5. Remove from heat and add parmesan and lemon zest. Stir then taste and add salt if needed.
6. Heat butter in a frypan. Add mushrooms and thyme, sauté for 10 minutes or until browned. Season with salt and pepper. 
7. Ladle risotto into bowls and top with sautéed mushrooms and fresh parsley. Serve warm. 

NOTES:

Stock varies in sodium levels so always taste risotto before adding extra salt as it may not be necessary. Risotto is best enjoyed straight away. Can be stored in the fridge for up to 3 days. Dried porcini can be found in the mushroom section of most major supermarkets. Oyster, shiitake and swiss brown mushrooms work best in this recipe.