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

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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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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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Brown Rice Risotto Recipe with Leeks & Golden Chanterelle Mushrooms

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

Ingredients

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

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.

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.

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.

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

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

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for the full recipe

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