Prep Time: 10 minutes | Cook Time: 45 minutes
- 5 cups low-salt broth
- 16 oz sliced mushrooms (We like baby bella, crimini, or shiitake for this)
- 3 tbs butter, divided
- 1/2 tsp cumin
- 1/4 tsp nutmeg
- 1 tbs soy sauce
- 2 cups leeks, white and light green parts only, thinly sliced (About 2 large)
- 1 1/2 cup arborio rice
- 3/4 cup dry white wine
- 3 tbs fresh parsley, chopped (Plus some for garnish)
- 2 tbs grated parmesan (Plus some for garnish)
- Salt and pepper, to taste
In a medium saucepan, bring broth to a simmer. Cover to keep warm.
Meanwhile, in a larger, heavy sauce pan, sauté mushrooms in 2 tbs butter over medium heat. Season with cumin, nutmeg, and soy sauce. Cook until they've begin to shrink and have browned, about 5 minutes.
Add the thinly sliced leeks. Sauté until soft, stirring often, about 4-5 minutes.
Add rice to pan and cook for 1-2 minutes, stirring constantly.
Add wine to pan and continue to stir until it has been absorbed, about 2 minutes.
Add 1/2 cup warm broth to pan and stir until it has been absorbed. Repeat this process, adding broth 1/2 cup at a time until rice is tender but al dente and the sauce is creamy. The whole process will take about 20-25 minutes.
Stir in the remaining 1 tbs butter, parsley, and Parmesan. Season to taste with salt and pepper, if desired.
Serve, garnished with parsley and Parmesan, and enjoy.
It's important to wash leeks thoroughly as dirt likes to wiggle in between their layers. To clean them, cut the bottom (where the roots are) off, as well as the darker green leaves. Halve the white and light green part lengthwise. While rinsing, use your fingers to create space for water to get in between the layers. Pat to dry.
Pro bacon tip: Leeks love bacon. If you're not the biggest fan of mushrooms, swap them out for bacon or pancetta. Just take them out of the pot once they've cooked, and stir them back in with the parmesan so they stay crispy.