I’m addicted to making risotto in the oven as opposed to the traditional stove-top version. (Although my Italian cooking instructors would roll their eyes at my saying this, the oven method is easier and to me, tastes just as rich and creamy as the traditional stove-top version.) This method requires an oven-proof cooking vessel, Arborio rice, and stock. Once in the oven for about 45 minutes, the risotto is stirred with the addition of grated cheese, a touch more stock, salt, pepper and whatever cooked add-ins you are craving that night. This time, I decided to add in a mix of sautéed mushrooms and leeks and top the entire dish off with whole roasted, salted Marcona almonds for a bit of crunch. Decadent and impressive, my Mushrooms & Leek Risotto with Marcona Almonds gives a unique twist to a traditional Italian favorite.
(To view this recipe, click on the blue title of the blog post above*)
Mushroom & Leek Risotto with Marcona Almonds
Ingredients:
- ¾ cup Arborio rice
- 2 ½ cups chicken stock, low sodium (divided)
- Salt and pepper
- 8 oz. mixed mushrooms
- 2 leeks, root end and green end trimmed, white end halved and thinly sliced, soaked to remove any dirt
- 1 Tablespoons extra virgin olive oil
- ½ cup shredded Parmesan or Pecorino Romano cheese
- Roasted and salted Marcona almonds for garnish
Directions:
- Preheat the oven to 350 degrees. Place the rice and 2 cups of stock in an oven-proof pan. Bake in the preheated oven for 40-45 minutes, or until the rice is al dente and the liquid absorbed. Remove from the oven and stir in the additional ½ cup of stock and the shredded cheese.
- In the meantime, heat the oil in a sauté pan over medium-high heat. Add in the drained leeks and mushrooms and sauté for 3-4 minutes or until the mushrooms have released their liquid and the leeks are tender. Season with ½ teaspoon salt and ¼ teaspoon pepper; add in the white wine and stir over low heat for 2 more minutes.
- Stir the leek-mushroom mixture into the cooked risotto. Place in serving bowls and drizzle with additional oil; serve topped with almonds.
Tagged: arborio rice, chicken stock, Italian, leeks, Marcona almonds, mushrooms, pecorino cheese, risotto, short grain rice
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