Rice with Shitake Mushrooms and Truffle Oil

By NickiR

Ingredients

• 4 cups chicken broth
• 2 cups basmati rice
• 3 Tbsp. olive oil
• 1 leek, cleaned, halved and sliced
• 1 lb. shitake mushrooms, cleaned and sliced
• 1/2 cup dry white wine
• 1/4 cup parsley, chopped
• freshly ground pepper
• 4 tsp. white truffle oil

Preparation

Step 1

In a medium saucepan, bring the broth to a boil over high heat. Stir in the rice, bring back to a simmer, cover and cook for 20 minutes.

Meanwhile, in a large skillet, heat the olive oil over medium heat. Add mushrooms and saute until softened. Add white wine and let simmer, reducing by half. Stir in the parsley and season with pepper.

Add the rice to the skilled and mix gently with the mushrooms.

Serve at once, drizzling each serving with truffle oil.