Mushroom Risotto

Another very good Risotto dish!  I combined all the mushrooms together and just used 16 oz of what I usually use, splitting up half for the first part and half for use later.

4 cups vegetable stock
1 cup white wine 
1 TB oil
1 oz butter
2 leeks, thinly sliced
8 oz field mushrooms, sliced
2 cups arborio rice
8 oz button mushrooms, sliced
2 TB chopped parsley
1/2 cup grated Parmesan cheese

Bring the stock and wine to a boil, reduce heat and keep at a simmer.

Heat the oil and butter in a large pan, then add the leeks and cook for 5 minutes or until the leeks are golden.  Add the field mushrooms and cook for 3 minutes.  Add the rice to the mushroom mixture and stir until the grains become translucent.  Add 1 cup of the hot liquid to the rice and stir over medium heat until all the liquid is absorbed.  Continue to add the hot liquid, 1/2 cup at a time, stirring until absorbed between each addition.  Reserve the final 1/2 cup of liquid.

Stir in the button mushrooms and reserved liquid.  Cook, stirring, until the liquid is absorbed and the rice is tender.  Stir in parsley and Parmesan cheese.  Season with salt and pepper.


The Essential Vegetarian Cookbook, Bay Books, 2010