Simple Way Risotto with leeks, mushrooms & Parmesan crisps

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We hope you got benefit from reading it, now let's go back to risotto with leeks, mushrooms & parmesan crisps recipe. You can have risotto with leeks, mushrooms & parmesan crisps using 18 ingredients and 10 steps. Here is how you do it.

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

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

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..

I don't know what I want to tell you guys about today. So many things… We could talk about how I had the meal of a lifetime last Thursday at Blue Hill Stone Barns and tried things like plankton (too fishy and ocean. The risotto should by the end turn thick and creamy; the rice tender but not sticky. This risotto is for the mushroom lover so if mushrooms aren't your thing then skip to the next risotto recipe. Turn off heat and add roasted mushrooms, creamed leeks, and parmesan cheese.

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