Cook the Book: Risotto with Mushrooms, Olives, and Leeks

Ingredients

  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 2 medium leeks, white part only, thoroughly rinsed and thinly sliced (about 1 1/2 cups)
  • 1 1/2 cups Arborio rice
  • 1/2 pound of mushrooms, stems reserved for another use, caps thinly sliced
  • 1/4 cup pitted, minced black olives, preferably oil-cured
  • 3 1/4 to 3 1/2 cups vegetable or chicken broth or bouillon
  • 1/3 to 1/2 cup grated Parmesan
  • Salt (optional)

Description

Serious Eats Favicon Serious Eats
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