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Risotto with Leeks, Shiitake Mushrooms, and Truffles

Risotto with Leeks, Shiitake Mushrooms, and Truffles

द्वारा सहकर्मी समीक्षा की गई यूके रेसिपी संपादकद्वारा लिखित यूके रेसिपी संपादकमूल रूप से प्रकाशित 29 जनवरी 2026

मरीज की संपादकीय दिशानिर्देशोंस्थापित. 2 मिनट पढ़ने का समय

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This luxurious risotto with leeks, shiitake mushrooms, and truffles is the ultimate vegetarian comfort dish. By roasting the mushrooms and onions separately in white truffle oil, the flavours become intensely concentrated, providing a wonderful textural contrast to the velvet-smooth rice. The addition of leeks slow-cooked in cream ensures every spoonful is rich, savoury, and deeply satisfying, making it a perfect centrepiece for a special dinner at home.

While risotto is often considered a labour of love, this recipe breaks the process down into manageable steps. You can even prepare the creamed leeks a day in advance to save time. Using a high-quality vegetable stock and a splash of dry white wine creates a sophisticated flavour profile that pairs beautifully with the earthy notes of the thyme and black truffle. Serve it in warmed bowls with a extra sprinkle of Parmesan for a truly decadent meal.

Ingredients for Risotto with Leeks, Shiitake Mushrooms, and Truffles

2 large leeks (white and pale green parts only), halved, thinly sliced crosswise (about 475ml )
180ml whipping cream
450g shiitake mushrooms, stemmed, cut into 1/4- to 1/3-inch-thick slices
1 large onion, halved, thinly sliced lengthwise
60g (1/2 stick) butter, melted
1 tablespoon white truffle oil
1 teaspoon minced fresh thyme leaves
4 tablespoons (1/2 stick) butter, divided
1 बड़ा प्याज, कटा हुआ
275g arborio rice or medium-grain white rice
120 मिलीलीटर सूखी सफेद वाइन
1200ml (or more) hot vegetable broth
120ml grated Parmesan cheese
2 teaspoons shaved or chopped black truffle (optional)
कटी हुई ताज़ा पार्सले

How to make Risotto with Leeks, Shiitake Mushrooms, and Truffles

Bring leeks and cream to boil in heavy medium saucepan. Reduce heat to medium and simmer until leeks are tender and cream is thick, stirring often, about 15 minutes. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm before continuing.

Preheat oven to 204°C. Toss all ingredients on rimmed baking sheet. Sprinkle with salt and pepper. Roast until mushrooms are tender and light brown around edges, stirring occasionally, about 45 minutes. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.

Melt 2 tablespoons butter in heavy large saucepan over medium heat. Add onion and cook until beginning to soften, about 5 minutes. Add rice; stir 1 minute. Add wine and stir until almost all liquid is absorbed, about 1 minute. Add 240ml hot broth. Simmer until broth is almost absorbed, stirring often, about 4 minutes. Add more broth, 240ml at a time, allowing each addition to be absorbed before adding next and stirring often, until rice is tender and mixture is creamy, about 20 minutes longer. Stir in leek mixture, mushroom mixture, remaining 2 tablespoons butter, cheese, and truffle. Transfer to large bowl, sprinkle with parsley, and serve.

अस्वीकरण

हालांकि यह सुनिश्चित करने के लिए हर संभव प्रयास किया गया है कि जानकारी सटीक और अद्यतन हो, व्यक्तिगत आवश्यकताएँ भिन्न हो सकती हैं और आहार संबंधी आवश्यकताएँ व्यक्तिगत स्वास्थ्य स्थितियों के आधार पर भिन्न हो सकती हैं। किसी भी रेसिपी को तैयार करने या उपभोग करने से पहले हमेशा खाद्य लेबल और एलर्जेन जानकारी की जाँच करें। यदि आपको विशेष स्वास्थ्य चिंताएँ, एलर्जी, असहिष्णुता हैं, या आप चिकित्सकीय रूप से निर्धारित आहार का पालन कर रहे हैं, तो अपने आहार या जीवनशैली में महत्वपूर्ण परिवर्तन करने से पहले अपने जीपी, फार्मासिस्ट, या पंजीकृत आहार विशेषज्ञ से सलाह लें।.