wild rice and mushroom risotto

By Jody

Ingredients

• 2 tbsp olive oil
• 4 tbsp butter
• 3 leeks, white and light green parts only, chopped
• 2 cloves garlic, crushed
• 5 oz. shiitake mushrooms, chopped into 1/4 – 1/2 inch pieces
• 2 1/2 c wild rice mix (I got mine, a blend of about five varieties – from the bulk section of my health food store)
• 6-8 c veggie broth
• 1/2 c freshly grated Parmesan cheese

Preparation

Step 1

Melt the butter with the oil in a saucepan over medium heat. Add the leeks and saute until they are soft. Add the garlic and mushrooms stir for a few minutes, until the mushrooms are softer and have deepened a little in color. Meanwhile, heat the broth separately.

Pour in the rice and stir until it is completely coated in butter.

Add the broth in 1/2 c increments, stirring frequently/ constantly between each addition. The broth from the previous addition should be absorbed before you add more. If 6-8 c of broth is not enough liquid, add hot water to supplement.

When the rice is still slightly al dente, turn off the heat and add the Parmesan.

Serve hot.

A few notes: This is much more filling than it looks. We are both good eaters and each of us finished only half of what we served ourselves. Also, wild rice + risotto = very long cooking time. Make sure you have a few hours to set aside for this. It’s worth it, though. I promise.