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Brown Rice Risotto Recipe with Leeks & Golden Chanterelle Mushrooms

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The creamiest, most flavorful brown rice risotto with leeks and golden chanterelle mushrooms.

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Ingredients

Brown rice Leek sliced White wine Shiitake mushrooms Chanterelle mushrooms Sea salt Virgin olive oil Parsley  Butter Cheese

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In a medium stock pot add the water, thyme, bay leaves and garlic cloves. Bring to a simmer together with all of the stalks from the shiitake mushrooms and one of the largest shiitake mushrooms.

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Instructions:

In a large skillet add 2 tbsp pf the olive oil and saute half of the clean leeks with a pinch of sea salt for about 10 minutes. Slice the shiitake mushrooms and add them to the skillet with the leeks.

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Stir in the rice and make sure to coat it very well in all the oils. Toast it for a few minutes and stir in the white wine.

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Once the stock is almost all absorbed, pour in the remaining of the mushroom stock reserving half cup.

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Add the reserved mushroom stock to the risotto just before serving.

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