Recipe Details

Risotto with Leeks, Shiitake Mushrooms, and Truffles

  • Servings: 6
  • Ready In 1 hour
  • 2 large leeks (white and pale green parts only); halved, thinly sliced crosswise (about 2 cups)
  • 3/4 cup whipping cream
  • Mushrooms:
  • 1 pound shiitake mushrooms; stemmed, cut into 1/4- to 1/3-inch-thick slices
  • 1 large onion halved; thinly sliced lengthwise
  • 1/4 cup (1/2 stick) butter; melted
  • 1 tablespoon white truffle oil
  • 1 teaspoon minced fresh thyme leaves
  • Risotto:
  • 4 tablespoons (1/2 stick) butter; divided
  • 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 teaspoons shaved or chopped black truffle (optional)
  • Chopped fresh parsley
Instructions are at http://www.epicurious.com/recipes/food/views/Risotto-with-Leeks-Shiitake-Mushrooms-and-Truffles-239801

Nutritional Facts

  • Serving Size 1 Serving (199g)
    Servings Per Recipe: 6
  • Amount Per Serving
  • Calories 295
    Calories From Fat 64
  • % Daily Value
  • Total Fat 7g
    9%
  • Saturated Fat 4g
    21%
  • Trans Fat 0g
  • Cholesterol 24g
    7%
  • Sodium 73g
    3%
  • Total Carbohydrate 50g
    15%
  • Dietary Fiber 2g
    10%
  • Sugars 47g
  • Protein 6g
    9%