Chanterelle Leek Risottos




Yield 6 servings



  1. On a low heat, melt 2 Tbsp of butter in large pan and add shallots, leeks and garlic, covering with lid. Saute 5 minutes, add the 3/4 Lb of mushrooms and cook a further 5 minutes, stirring often.
  2. Add rice and sprig of rosemary, stirring until grains become slightly clear and golden on the outside, approximately 2 min.
  3. Gently pour in the wine, stir well, and allow for absorption by the rice and evaporation of the alcohol.Next ladle in enough stock to just cover the rice mixture and allow for a low simmer, stirring fairly regularly to avoid burning and encourage creaminess. Continue adding further ladles of broth as it gets absorbed, again only as much as is needed to cover the rice.
  4. This will continue for roughly 30mins, or until rice mixture is creamy and has reached the desired texture. You want it to be soft but still hold it's texture and not be mushy.
  5. Once it has reached the desired texture dump in the Parmesan cheese and about a Tbsp of butter. Stir well.
  6. When the rice is almost ready, melt a Tbsp of butter in a small saucepan over medium heat. Toss in the rest of the mushrooms, saute until cooked, about 5 minutes. Remove from the heat.
  7. Ladle up some risotto and garnish with sauteed mushrooms.And by god...Eat.

Recipe by She Eats at