Mushroom & Leek Risotto


8 ounces “baby bella” or crimini mushrooms
1 stick of salted butter

2 ½ – 3 cups of chicken stock
1 tablespoon of butter
1 tablespoon olive oil
1 onion, peeled and diced
1 leek, cleaned and diced
3 cloves of garlic, minced
1 cup Arborio rice
1 tablespoon sherry vinegar
¼ teaspoon salt


Place mushrooms and butter in small dish and bake at 300 for 30 – 40 minutes.

Pour chicken broth into small pot and warm.

In large pot, add olive oil, butter, onion, garlic, and leeks. Cook over medium heat until onions are soft. Add rice and stir for 1 minute. Deglaze the pan with sherry vinegar. Add 1/2 cup of warm broth, stirring continuously until broth is absorbed. Add additional 1/2 c broth and repeat until all broth is absorbed. The  broth should be boiling, but not sizzling when it hits the pan. Should take about 25 minutes. Stir in mushrooms (can discard the butter bath).

This recipe is from Binny


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