Boistfort Valley Farm
Community Supported Recipe Box

Risotto with Leeks, Shiitake Mushrooms, and Truffles

for Leeks

  • 2 leeks (white and pale green parts only), halved, thinly sliced crosswise (about 2 cups)
  • 3/8 cup whipping cream

for Mushrooms

  • 1/2 pound shiitake mushrooms, stemmed, cut into 1/4- to 1/3-inch-thick slices
  • 1/2 medium onion, thinly sliced lengthwise
  • 2 Tbsp butter, melted
  • 1 1/2 teaspoons white truffle oil
  • 1/2 teaspoon minced fresh thyme

for Risotto

  • 2 tablespoons butter, divided
  • 1/2 onion, chopped
  • 3/4 cup arborio rice or medium-grain white rice
  • 1/4 cup dry white wine
  • 2 1/2 cups (or more) hot vegetable broth
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon shaved or chopped black truffle (optional)
  • Chopped fresh parsley


dish: main
season: fall

For Leeks:

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.

For Mushrooms:

Preheat oven to 400°F. 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.

For Risotto:

Melt 1 tablespoon 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 1/2 cup hot broth. Simmer until broth is almost absorbed, stirring often, about 4 minutes. Add more broth, a little 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 butter, cheese, and truffle. Transfer to large bowl, sprinkle with parsley, and serve.

Bon Appétit, September 2007, Gabriel Rucker, Le Pigeon in Portland, OR