VALERIE ZWEIG

Mushroom-Leek-Shallot Risotto

This classic risotto is a great canvas for any seasonal or favorite vegetables.  This version is a mushroom risotto recipe, using our Classic Roasted Chicken Cookstix, which is *the* best stock for risotto! Serve as a main course or add a protein such as salmon or scallops for a fancy meal!

Difficulty

Time

1 hr

Servings

4

Mushroom-Leek-Shallot Risotto
Mushroom-Leek-Shallot Risotto
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Ingredients

  • 1 Classic Roasted Chicken Cookstix
  • 2 tablespoons butter, divided
  • 2 shallot, minced
  • 1 large leek, green part discarded, white part diced
  • 2 cups mushrooms (we used maitake and king oyster but use your favorite from the farmers market or grocery store), cleaned and chopped
  • 1/2 cup dry white wine
  • 1/2 sprig rosemary, chopped
  • 1 cup arborio rice
  • Lemon, zest and juice
  • ½ cup parmesan cheese

Preparation

  1. Hydrate your Cookstix: In a small pot, Combine 24 oz of hot water with 1 Classic Roasted Chicken Cookstix and mix to combine.  Keep warm on the stovetop over low heat.
  2. Start the Risotto: Heat 1 tablespoon butter over medium heat until foamy. Add the shallots and leeks and sweat, 4-6 minutes or until translucent. Add the mushrooms and saute 2-3 minutes, then add the rice and stir to coat. Cook 1-2 minutes or until the ends of the rice begin to turn translucent
  3. Deglaze:  Add the white wine, stirring to get any brown bits on the bottom of the pan. Let reduce by 50%. Add in the rosemary.
  4. Cook the Risotto:  Add in the hot Roasted Chicken Cookstix 1 cup at a time. Let cook, stirring often, allowing the rice to absorb the broth. This should take about 15-20 minutes. 
  5. Finish the Risotto: Sprinkle in the cheese and remaining butter.  Season to taste with salt and pepper, and finish with a squeeze of lemon juice and sprinkle of lemon zest. Plate amongst 4 bowls and garnish with maitake petals and parsley. 

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