Shimeji Mushroom and Leek Risotto

  • Difficulty: Medium
  • 30 minutes
  • 3 servings

The sky is the limit when we think of risottos. That is because there are lots of ingredients that we can use as the star ingredient. For this recipe, we have chosen 2 not so common ingredients: shimeji mushrooms and leek. Serving them with the creamy risotto made the recipe absolutely delicious!

Ingredients Needed for Shimeji Mushroom and Leek Risotto

1 tablespoon vegetable oil
1 tablespoon butter
1 onion, chopped
5 ounces of shimeji mushrooms
7 ounces of thinly sliced leek, green parts only
½ cup white wine
1 cup risotto rice
2 cups of vegetable stock
1 tablespoon heavy cream
¼ cup parmesan, shredded

How to Cook Shimeji Mushroom and Leek Risotto

  1. Heat the vegetable oil and butter in a skillet over medium heat.
  2. Add the onion and cook until translucent.
  3. Add the shimeji mushrooms, leeks, and pour the wine. Give it a stir.
  4. Add the risotto rice.
  5. Gradually add the stock and cook, stirring frequently for 20-25 minutes.
  6. Add the heavy cream and shredded parmesan.
  7. Leave it on heat for 1-2 more minutes.

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