Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, risotto with leeks, mushrooms & parmesan crisps. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Risotto with leeks, mushrooms & Parmesan crisps is one of the most favored of recent trending meals on earth. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. Risotto with leeks, mushrooms & Parmesan crisps is something that I have loved my whole life. They are nice and they look wonderful.

The result: savory, warming risotto, with mushrooms and leeks. Risotto is very easy to cook, just be sure you stir it frequently ??? it sticks to the bottom of your pot otherwise! And, of course, it's all the stirring that breaks down the rice to create the smooth, creamy "sauce" of a good risotto.

To get started with this particular recipe, we have to prepare a few components. You can have risotto with leeks, mushrooms & parmesan crisps using 18 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Risotto with leeks, mushrooms & Parmesan crisps:

1. Make ready Risotto:
2. Get 2 Leeks
3. Take 250 g Chestnut mushrooms
4. Prepare Handful dried wild mushrooms, (optional)
5. Take 1 clove garlic
6. Prepare 300 g Arborio risotto rice
7. Take 2 stock pots Chicken stock
8. Make ready Tablespoon Parmesan, grated
9. Make ready 75 g Soft Blue cheese (Castello)
10. Make ready Handful Pine nuts
11. Take Handful Rocket leaves
12. Take Salt & pepper to season
13. Get Knob butter
14. Take Parmesan Crisps:
15. Make ready 5 tablespoons Parmesan cheese
16. Prepare 5 tablespoons cheddar cheese
17. Take 2 tablespoons plain flour
18. Take Salt & pepper to season

Add the onion, garlic, leek and mushroom and fry for two minutes, or until soft. Add the rice and wine and bring to the boil. Turn down the heat slightly and simmer until the wine is completely absorbed. This creamy leek and mushroom risotto recipe is a delicious twist on a traditional risotto recipe, and helps use up those vegetables left lying around in the Leek and mushroom risotto is a great comfort food and also a good way to get your kids to eat their veggies.

Steps to make Risotto with leeks, mushrooms & Parmesan crisps:

1. Chop the leeks and mushrooms, crush the garlic and heat gently in a deep pan with the butter.
2. Mix the stock with 1 litre boiling water
3. Add the rice, half of the stock and the dried mushrooms to the leeks. Cook on a medium heat. Add the remaining stock during cooking.
4. Heat the pine nuts on a tray until golden brown.
5. Roughly chop the blue cheese & add with the Parmesan when the risotto is cooked. Stir in & serve.
6. Add the rocket, pine nuts and parmesan crisps.
7. Parmesan Crisps:
8. Mix ingredients in a bowl.
9. Create 4 circles on an oven tray, approx. 6cm wide. Heat in the oven at 200 Celcius for approx. 8 minutes.
10. Use a flat spatula to place warm crisps on a rolling pin, wrap with cling film, cool.

It doesn't take long to make, risotto is. This risotto is for the mushroom lover so if mushrooms aren't your thing then skip to the next risotto recipe. Turn off heat and add roasted mushrooms, creamed leeks, and parmesan cheese. For added mushroom flavor, mix white truffle oil into finished risotto. This buckwheat risotto is a hearty dish packed with flavorful mushrooms and leeks.

So that’s going to wrap this up with this exceptional food risotto with leeks, mushrooms & parmesan crisps recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!