Imprimer la recette

Leek, Mushroom, and Ricotta Risotto

Serves : 4 people
Preparation : 20 minutes
Cooking : 35 minutes

Ingredients

Instructions

  • Rinse and thinly slice the white part of the leeks; set aside. 
  • Rinse and slice the mushrooms; peel and slice the onion. Set both vegetables aside together.
  • Dissolve the bouillon cube in boiling water. 
  • Once the broth is well diluted, add the sliced leeks and cook for 5 minutes. Remove the leeks with a slotted spoon and keep the broth warm over very low heat.
  • Meanwhile, melt the butter in a large, deep skillet, then add the onions and mushrooms. Sauté them over high heat for about 5 minutes.
  • Rinse the short-grain rice several times until the rinse water runs clear.
    The Chef’s Tip
    Place a colander over a metal bowl and pour the rice into it; this will make it much easier to rinse.

  • Add the rice to the skillet and sauté for 2 minutes until it becomes translucent.
  • Add the leeks and cook for another 3 minutes, stirring occasionally with a spatula.
  • Reduce the heat and gradually add the cooking liquid from the leeks, so the rice has time to absorb the liquid and the flavors of the broth.
    Allow about 20 minutes for cooking, adding all the leek cooking liquid in 4 or 5 batches, stirring regularly to prevent the rice from sticking.
  • Once the rice is done, grate the Parmesan over it and add the ricotta.
  • Stir a few times to mix the cheese into the rice, then let it rest, covered, for 3 minutes off the heat.