Ingredients
- Leek (1)
- Shiitake mushrooms (1 lb | 450 g)
- Cream (3/4 cup)
- Salt and pepper to taste
- Onion (1)
- Arborio rice (1 1/2 cup)
- Dry white wine (1/2 cup)
- Vegetable broth (5 cups)
- Grated parmesan cheese (1/2 cup)
- Truffle oil (2 tbsp)
- Parsley
- Black truffle (optional)
Instructions
- Heat a large skillet over medium heat. Sauté thinly sliced leek and shiitake mushrooms for 5-7 minutes. Add cream and sauté for another 5 minutes. Season with salt and pepper. Set aside.
- In a different skillet sauté diced onion for 5-7 minutes, or until softened.
- Add rice and stir for a minute.
- Add wine and stir for another minute, until almost all liquid is absorbed.
- Add 1 cup hot broth. Simmer until broth is almost absorbed, about 3-4 minutes.
- Add more broth (1 cup at a time), allowing each additional cup to be absorbed before adding next.
- Stir in leek and mushrooms mixture, then add parmesan cheese and truffle oil. Mix well.
- Serve with chopped fresh parsley and black truffle.
