By now, many of you know how much I love making risotto. And, you also know that I love coming up with new combinations of it.
This one, I decided to make on Christmas simply because it’s what I had in the fridge and I thought it would be a good combination. Originally both the mushrooms and leeks were supposed to be used for something completely different.
It ended up being a big hit, and I have to say, the leftovers tasted even better reheated the next day. This recipe is both vegan and gluten free.
1 leek (trimmed)
2 cloves garlic
8 ounces sliced mushrooms
1 cup arborio rice
1 cup pinto grigio
6 cups vegetable broth (I use Better Than Bouillon)
2 tablespoons olive oil
Bring the vegetable broth to a boil.
Cut the leek in half and then in half again. Place flat-side down and cut into 1/4 -inch pieces. Chop the garlic and set both aside.
In a large pot, heat the olive oil, and then add the garlic. Saute about a minute.
Stir in the leeks and the mushrooms, and cook until the mushrooms start to become soft. Add in the rice, gently stirring, making sure the rice and vegetables are completely mixed.
Pour in the wine and stir until the wine is mostly absorbed. Add the vegetable broth to the rice one or two ladles at a time, making
sure you’re continuously stirring the rice and broth mixture. When the
rice absorbs the broth add another ladle of it. Continue until the rice is plump and soft, and the mixture has a creamy consistency. Remember the key to a good risotto is constant stirring!