wild mushroom, leek + truffle risotto

This dish single-handedly converted my husband to a mushroom eater.  I've been trying for years, and finally found success. The secret was to process the mushrooms into a fine chop. Perfect for a creamy, rich risotto. 

(I'm fairly certain the creamed leeks, butter, parmesan and truffle oil didn't hurt either).

I took inspiration from an epicurious recipe, which can be found here.  My version is below. 

Now prepare yourself.  For this risotto you'll have every burner on your stove going at the same time (one for the leeks, one for the mushrooms, one to keep the stock warm, and one for the actual risotto).  I know, it sounds crazy.  But I promise that for a special occasion...a special guest...or just because...it will be worth it.  Just be sure that special someone offers to do the dishes ;).

RECIPE (serves 6-8 appetizer / side portions)

INGREDIENTS
Leeks:
2 large leeks (white and pale green parts only), halved, thinly sliced crosswise (about 2 cups)
3/4 cup whipping cream
s+p to taste
Mushrooms:
1 pound mixed mushrooms (I used crimini, shiitaki and button)
1 large onion
2 T butter
1 T truffle oil (best quality you can find)
1 teaspoon minced fresh thyme leaves
s+p to taste
Risotto:
2 T butter
1 large onion, chopped
1 1/2 cups arborio rice or medium-grain white rice
1/2 cup dry white wine
5 cups (or more) hot vegetable broth
1/2 cup grated Parmesan cheese
2 T truffle oil (best quality you can find)
Chopped fresh thyme for garnish

INSTRUCTIONS
For the leeks, after slicing be sure to soak in cold water for a few minutes.  This will help remove any grit between each layer.  Drain and pat dry with a paper towel.  In a small saucepan, slowly bring the leeks and cream to a boil. Reduce heat to medium and simmer until leeks are tender and cream is thick, stirring often, about 15 minutes. Season with salt and pepper to taste.  At this point you can set the creamed leaks on a very low heat just to keep warm while preparing the rest of the risotto ingredients.

For the mushrooms, in a food processor slowly pulse the mushrooms until finely chopped.  Remove, and do the same for both onions (hey, if you've got the food processor out why not let it do the work for you).  In a large saute pan, melt 2 T butter and saute half of the chopped onion over med-high heat until softened.  After 5-8 minutes add the mushrooms and saute for an additional 8-10 minutes.  Season the mushrooms with s+p (to taste) and then add the 1 T truffle oil and 1t chopped fresh thyme. Once again, reduce heat to low while you move on to the next steps.

In another saucepan, warm 5 cups of vegetable stock. You'll want the stock to remain hot as you add it to the risotto - medium heat will do the trick.  Now you can actually begin the risotto!  Melt 2 T butter in a large saucepan over medium heat. Add the onion chopped earlier and cook until it begins to soften, about 5 minutes. Add the rice and stir for 1 minute. Add the wine and stir until almost all liquid is absorbed, about 1 minute. Add 1 cup hot broth. Simmer until broth is almost absorbed, stirring often, about 4 minutes. Add more broth, 1 cup 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. The trick to risotto is staying close - lots of stirring, and always adding more liquid as it begins to absorb.  And keep tasting, you want just a little bite left in the risotto - but it should be nice and creamy when it's done.  Reduce heat to low and stir in the leek mixture, mushroom mixture, remaining 2 tablespoons butter, parmesan cheese, and 2 T truffle oil.

To plate, drizzle with a bit of extra truffle oil and sprinkle with the chopped thyme.  I served this during a recent visit from Jake's parents and sis Kenzie.  To keep the remaining prep simple, Jake grilled ribeye steaks and asparagus.  Simple, delicious and didn't require any stovetop space ;). 

And I have to mention, the picture above was taken with Kenzie's bf's ridiculous macro lens.  I am seriously obsessed.  Thank you Mike for adding to my very long equipment wish list. ;)  AH-mazing.

No edits, straight off the camera. Be still my macro lovin' heart.