Mushroom and Leek Risotto

by Charlie Rioux on January 13, 2011

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Good evening!

Since making the Lemon & Broccoli Risotto, all I wanted was to try tons of risotto flavors. This weekend, I had to make dinner for a friend of mine and myself because I was helping her prep a party (and because I’m a good cook not bragging). I didn’t know what to make… and then I thought about making risotto! And we both loooved it :-).

Mushroom and Leek Risotto

Adaptation of “Risotto aux champignons des bois”, Vivez Végé, Modus Vivendi


  • 4 tbsp olive oil, divided
  • 1 package (227 g) cremini mushrooms, coarsely sliced
  • 1 package (85 g) oyster mushrooms, coarsely sliced
  • 2 cloves garlic, minced
  • 1 large leek, sliced lengthwise and chopped
  • 1 liter (4 cups) vegetable broth
  • 1/2 cup white wine
  • 2 cups arborio rice
  • Zest of 1 lemon
  • 3/4 cup grated Parmesan
  • 2-3 tbsp chopped fresh parsley

Directions: Heat 2 tbsp olive oil in a skillet over medium heat. Add cremini mushrooms and cook for 1-2 minutes, stirring frequently, then add oyster mushrooms. Cook for a couple more minutes, until lightly browned. Remove from heat and set aside.

Pour broth in a small saucepan and keep on low. Heat remaining 2 tbsp oil in a large saucepan or very large skillet over medium heat. Add garlic and leek and cook for 5-6 minutes, stirring frequently. Add rice and cook for 1 minute. Pour wine and cook, stirring, until liquid is absorbed. Add one ladle of broth and cook, stirring occasionally, until liquid is absorbed. Add remaining broth, one ladle at a time.
Stir in mushrooms, lemon zest, Parmesan and parsley and serve.

Serves 4

I loved this risotto! It had a light refreshing taste that contrasted with the flavorful mushrooms. Unlike most mushroom risottos, it had only big mushroom pieces and I loved that. The leek also added a great flavor and texture! After two great recipes, I am now definitely a risotto lover :-).

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