Truffle, Leek & Mushroom Risotto

Ingredients   serves six

2 large leeks (white part only), halved, thinly sliced crosswise (about 2 cups)

0.45 kg’s enoki or shiitake mushrooms, stemmed, cut into 1cm thick slices

1 large onion thinly sliced                            ¼ cup melted butter

1 tabs white truffle oil (or olive)                  1 teas fresh thyme leaves

4 tabs butter                                                  1½ cups Arborio rice                        

½ cup dry white wine                                   5 cups + hot vegetable broth            

½ cup grated parmesan cheese Chopped fresh parsley

2 teaspoons or more shaved or chopped truffle    ¾ cup cream

Directions

Bring leeks and cream to boil in heavy, medium saucepan.  Reduce heat to medium and simmer until leeks are tender and cream is thick, stirring often, about 15 minutes.  Season with salt and pepper.

Can be made one day ahead.  Cover and chill.  Rewarm before continuing.

Preheat oven to 200ᴼC.  Combine mushrooms, onions, melted butter, oil and thyme.

Spread on a baking sheet.  Sprinkle with salt and pepper.

Roast until mushrooms are tender and light brown around edges, stirring occasionally, about 45 minutes.

Can be made two hours ahead.  Let stand at room temperature.

Melt 2 tabs butter in heavy, large saucepan over medium heat.  Add onion and cook until beginning to soften, about five minutes.  Add rice; stir one minute.  Add wine and stir until almost all liquid is absorbed, about one minute.  

Add one cup of hot broth.  Simmer until broth is almost absorbed, stirring often, about four minutes.  Add more broth, one cup at a time, allowing each addition to be absorbed before adding next and stirring often until rice is tender and mixture is creamy, about 20 minutes longer.

Stir in leek mixture, mushroom mixture, remaining 2 tabs butter, cheese and truffle.

Transfer to large bowl, sprinkle with parsley and serve.