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  Oyster Mushroom and Leek Risotto



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1 Tablespoon olive oil
1 leek, sliced (white part only)
1 cup chopped oyster mushrooms
1 cup arborio rice
1/2 cup white wine or vegetable stock
3 cups vegetable stock
salt and freshly ground pepper to taste

Heat a deep saucepan over medium heat. Add olive oil and leeks, stirring well.
Cover and cook 3-5 minutes, until softened.  Stir in mushrooms and cook until tender.
Stir rice into leek mushroom mixture and immediately add 1/2 cup wine. Stir until
absorbed. Add 1 cup stock and continue to stir as mixture cooks—it should lightly simmer. As
the broth is absorbed, add additional broth, 1/2 cup at a time, and continue to stir.
The rice will cook in 18-20 minutes and should be tender, but firm enough to hold its
shape. The liquid will be creamy from the starch released by the rice. The risotto should
absorb all the broth, but don’t be concerned if there is a little left over.
A pat of butter can be added at the end for additional richness, but it is not necessary.
Risotto should be served immediately, but if there is a delay, simply stir in a little more broth.
Taste and adjust seasoning. Serve hot.

Copyright © 2011 Stefanie Samara Hamblen