Things You'll Need:
- 2 leeks
- 3 strips cooked bacon, chopped
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 2 cups chicken or vegetable broth
- 1 cup instant rice
- 1/3 cup dry white wine
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 8 ounces fresh white button mushrooms
- 1/4 cup table cream
- 2 tablespoons chopped fresh parsley
- 1 ounce Parmesan cheese, shaved
-
Step 1
Wash leeks. Cut root and green tops off the leeks, halve length ways, then thinly slice.
Heat 1 tablespoon oil in a large skillet over medium heat; you can use saucepan also. Add garlic, leek and cook; stirring frequently for 5-7 minutes or until the leeks are soft. -
Step 2
Meanwhile, bring the broth to a boil in microwave on high or in a medium saucepan over high heat.
-
Step 3
Add rice into the leek mixture, cook over medium heat for about 3 minutes. Mix in wine, salt, pepper and cook for 2 minutes.
Transfer mixture to a oven–proof casserole with lid or baking dish. Add and mix cooked chopped bacon, broth into rice mixture. Cover and bake in at 400 degrees F for 20-22 minutes. -
Step 4
While the dish is baking, remove stems from mushrooms. Wipe caps clean with a damp cloth or paper towel then slice.
Heat remaining 1 tablespoon oil in the same skillet (or saucepan) over high heat. Put in mushrooms and stirring often for 4 minutes or until just beginning to brown. Set aside, cover to keep warm. -
Step 5
Remove casserole from the oven and stir in mushrooms, cream and parsley.
Cover and leave it for 10 minutes. Spoon into serving bowls, garnish with shaved Parmesan cheese, serve. -
Step 6
Makes 4 sides dishes or 2 entrees.
Note: a mixture of shiitake, oyster and other kinds of mushrooms may be used if desired.
Comments
FrazzledNanny said
on 2/21/2009 I love new recipes and I've never had Risotto before. Thanks for the recipe!