Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, risotto with leeks, mushrooms & parmesan crisps. It is 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 is appreciated by millions every day. It’s easy, it is fast, it tastes yummy. They are nice and they look wonderful. Risotto with leeks, mushrooms & Parmesan crisps is something which I’ve loved my entire life.

Heat the butter and oil in a saucepan over a medium heat. 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. I have also shared other recipes on the blog where I use mushrooms such as my "Pasta with mushroom, tomato & red pepper sauce" and my "Porcini mushrooms, thyme & rosemary risotto".

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

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

1. Make ready Risotto:
2. Take 2 Leeks
3. Make ready 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. Get Tablespoon Parmesan, grated
9. Get 75 g Soft Blue cheese (Castello)
10. Take Handful Pine nuts
11. Take Handful Rocket leaves
12. Make ready Salt & pepper to season
13. Get Knob butter
14. Get Parmesan Crisps:
15. Make ready 5 tablespoons Parmesan cheese
16. Prepare 5 tablespoons cheddar cheese
17. Get 2 tablespoons plain flour
18. Get Salt & pepper to season

The result: savory, warming risotto, with mushrooms and leeks. (Image credit: Apartment Therapy) 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. This recipe is quite straightforward — read through. This recipe features in these meal plans: Slow food, Slowly does it.

Instructions 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.

This recipe is quite straightforward — read through. This recipe features in these meal plans: Slow food, Slowly does it. A low-maintenance creamy risotto, cooked slowly in a slow cooker. Season with a good pinch of salt and pepper. Crumble the stock cubes into a.

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