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Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, risotto with leeks, mushrooms & parmesan crisps. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Heat the butter and oil in a saucepan over a medium heat. Add the onion, garlic, leek and mushroom and fry for two minutes, or until soft. Add the rice and wine and bring to the boil. Stir most of the Parmesan cheese into the risotto and season to taste with salt and freshly ground black pepper.

Risotto with leeks, mushrooms & Parmesan crisps is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It is simple, it’s quick, it tastes delicious. Risotto with leeks, mushrooms & Parmesan crisps is something which I have loved my whole life. They are nice and they look wonderful.

To get started with this recipe, we have to first prepare a few components. You can cook risotto with leeks, mushrooms & parmesan crisps using 18 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Risotto with leeks, mushrooms & Parmesan crisps:

1. Make ready Risotto:
2. Prepare 2 Leeks
3. Take 250 g Chestnut mushrooms
4. Make ready Handful dried wild mushrooms, (optional)
5. Take 1 clove garlic
6. Prepare 300 g Arborio risotto rice
7. Make ready 2 stock pots Chicken stock
8. Take Tablespoon Parmesan, grated
9. Make ready 75 g Soft Blue cheese (Castello)
10. Take Handful Pine nuts
11. Make ready Handful Rocket leaves
12. Get Salt & pepper to season
13. Prepare Knob butter
14. Make ready Parmesan Crisps:
15. Make ready 5 tablespoons Parmesan cheese
16. Take 5 tablespoons cheddar cheese
17. Make ready 2 tablespoons plain flour
18. Prepare Salt & pepper to season

I have also shared other recipes on the blog where I use mushrooms such as my "Pasta with mushroom, tomato & red pepper sauce" and my "Porcini mushrooms, thyme & rosemary risotto". Healthy eating is possible even on a restricted budget; this mushroom & leek. Creamy, savory, and the ultimate plant-based comfort food. Heat the olive oil in a saute pan.

Instructions to make Risotto with leeks, mushrooms & Parmesan crisps:

1. Chop the leeks and mushrooms, crush the garlic and heat gently in a deep pan with the butter.
2. Mix the stock with 1 litre boiling water
3. Add the rice, half of the stock and the dried mushrooms to the leeks. Cook on a medium heat. Add the remaining stock during cooking.
4. Heat the pine nuts on a tray until golden brown.
5. Roughly chop the blue cheese & add with the Parmesan when the risotto is cooked. Stir in & serve.
6. Add the rocket, pine nuts and parmesan crisps.
7. Parmesan Crisps:
8. Mix ingredients in a bowl.
9. Create 4 circles on an oven tray, approx. 6cm wide. Heat in the oven at 200 Celcius for approx. 8 minutes.
10. Use a flat spatula to place warm crisps on a rolling pin, wrap with cling film, cool.

Creamy, savory, and the ultimate plant-based comfort food. Heat the olive oil in a saute pan. Add the garlic and cook another minute. Wash and chop the leek into rounds. Wash and chop the mushrooms into rounds.

So that’s going to wrap this up for this special food risotto with leeks, mushrooms & parmesan crisps recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!