Mushroom Leek Risotto

Adapted from The Kitchn

INGREDIENTS

2 tablespoons unsalted butter
1 large leek, washed thoroughly and sliced
1/2 shallot or 1/4 small onion, finely diced
2 cups roughly chopped fresh mushrooms
2 tablespoons fresh thyme leaves
Salt and freshly ground black pepper
2 cups (1 pound) white arborio rice
1/2 cup dry white wine
4 to 5 cups broth
Parmesan cheese, to serve
Salt and pepper, to taste

DIRECTIONS

Heat the butter over medium heat in a large pot. Add chopped leek and shallot and sauté until soft, about ten minutes.

Push the leek and shallot to the edge of the pan, and turn the heat to medium-high. Add the mushrooms to the center of the pan. Cook for several minutes without stirring, then flip them over and cook until nicely browned. Stir in the thyme leaves and a sprinkle of salt and pepper.

Add the rice and stir to coat evenly with the butter and vegetables. Sauté for several minutes, until the rice begins to turn translucent. Add white wine and stir until cooked off.

Add one cup of the broth and stir occasionally, until no liquid left. Continue to add the remaining broth one cup at a time, stirring frequently. Add broth until the rice is cooked to al dente, cooked-through completely but still with a bit of a bite. Taste and season if necessary with additional salt and pepper.

Serve with grated Parmesan on top.