This Mushroom and Leek Risotto is a true culinary delight. The delicate sweetness of the leeks perfectly complements the earthy richness of the mushrooms, while the Arborio rice absorbs the flavors, creating a creamy and flavorful masterpiece. Each bite is a comforting embrace of autumnal warmth.
INGREDIENTS (FOR 4 SERVINGS)
- 4 tablespoons unsalted butter, divided
- 1 large leek, white and light green parts only, halved lengthwise and sliced into half-moons
- 1 lb mixed mushrooms (455 g), cleaned, stemmed, and sliced into ¼-inch (6 mm) pieces
- 3 cloves garlic, minced
- ½ cup Holland House® Sherry Cooking Wine (120 mL)
- 1 cup arborio rice (200 g)
- 2 ½ cups vegetable stock (360 mL)
- 2 sprigs fresh thyme
- ½ teaspoon kosher salt, plus more to taste
- ¼ cup freshly grated Parmesan cheese (25 g), plus more for serving
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- Freshly ground black pepper, to taste
- 1 tablespoon fresh parsley, chopped
PREPARATION
- Turn on the Crock-Pot® Express, select the Brown/Sauté mode, and set it to high heat. Add 2 tablespoons of butter to the pot. Once melted, add the leek, mushrooms, and garlic. Sauté, stirring frequently for 5–7 minutes, or until the mushrooms are browned and most of the liquid has evaporated.
- Stir in the Holland House® Sherry Cooking Wine and cook until the wine has reduced to a few tablespoons, about 3–4 minutes.
- Add the arborio rice and toast for 1 minute, then press Stop to turn off the heat.
- Mix in the vegetable stock, thyme, and ½ teaspoon salt.
- Place the lid on the Crock-Pot® Express, lock it into place, and set the vent to the seal position.
- Press the Rice/Grains button and then Start. It will set the cook timer to 12 minutes. After the 12 minutes, let the Crock-Pot® Express release naturally for 10 minutes, then release the steam valve and open the lid. The risotto should be creamy and slightly al dente. Remove the thyme sprigs.
- Stir in the Parmesan, lemon zest, and lemon juice, then season to taste with salt and pepper.
- Serve immediately, garnished with fresh parsley.
Enjoy!
