Mushroom Risotto with Crispy Leeks
A creamy risotto topped with red wine-sautéed mushrooms and crowned with crispy leeks. An elegant and flavorful dish, perfect for a refined meal.
🛒 Ingredients
2 servings
- 1 cup arborio rice
- 1/2 onion
- 1 tbsp butter
- 3 1/2 tbsp white wine
- 3 cups vegetable broth
- 1.75 oz grated parmesan cheese
- 7 oz mushrooms (shiitake, cremini, etc.)
- 1 clove garlic
- 1 tbsp olive oil
- 3 1/2 tbsp red wine
- 1 small leek (green part only)
- Oil for frying
- Salt and pepper
- Fresh thyme (optional)
Watch the original video
Watch on TikTokDirections
- 1
Sauté the onion in butter, add the rice, then the white wine.
- 2
Add the broth little by little, stirring until the rice is creamy.
- 3
Incorporate the parmesan, then season with salt and pepper.
- 4
Sauté the garlic and mushrooms in olive oil.
- 5
Add the red wine and let it reduce; season with salt and pepper.
- 6
Cut the leek into thin strips and fry until golden and crispy.
- 7
Plate the risotto, add the mushrooms, then top with the crispy leeks.
- 8
Finish with a drizzle of olive oil and a little parmesan.
💡 Chef's Tip
Stir the risotto constantly to achieve a creamy texture. Prepare all your ingredients before you begin. You can use other varieties of mushrooms depending on what is available.
