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Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, risotto with leeks, mushrooms & parmesan crisps. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really 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 favored of recent trending foods in the world. It is appreciated by millions daily. It’s simple, it is fast, it tastes yummy. Risotto with leeks, mushrooms & Parmesan crisps is something which I’ve loved my whole life. They’re fine and they look fantastic.

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

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

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

Add the mushrooms and stir for one more minute. Creamy, savory, and the ultimate plant-based comfort food. The risotto should by the end turn thick and creamy; the rice tender but not sticky. Adjust seasoning, adding salt and pepper to taste.

Steps 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.

The risotto should by the end turn thick and creamy; the rice tender but not sticky. Adjust seasoning, adding salt and pepper to taste. In a large pan, saute the leek and garlic until the leek is soft. Add the mushrooms and cook until they are soft too. I like to season them with black pepper while they are cooking as they absorb flavours.

So that’s going to wrap this up with this special food risotto with leeks, mushrooms & parmesan crisps recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!