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Hey everyone, it is Brad, welcome to our recipe site. Today, we’re going to make a special dish, risotto with leeks, mushrooms & parmesan crisps. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Risotto with leeks, mushrooms & Parmesan crisps is one of the most favored of current trending foods in the world. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Risotto with leeks, mushrooms & Parmesan crisps is something which I’ve loved my entire life. They are nice and they look fantastic.

Heat the butter and oil in a saucepan over a medium heat. Add the onion, garlic, leek and mushroom and fry for two minutes, or until soft. Add the rice and wine and bring to the boil. Stir most of the Parmesan cheese into the risotto and season to taste with salt and freshly ground black pepper.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook risotto with leeks, mushrooms & parmesan crisps using 18 ingredients and 10 steps. Here is how you cook that.

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

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

I have also shared other recipes on the blog where I use mushrooms such as my "Pasta with mushroom, tomato & red pepper sauce" and my "Porcini mushrooms, thyme & rosemary risotto". Healthy eating is possible even on a restricted budget; this mushroom & leek. Creamy, savory, and the ultimate plant-based comfort food. Heat the olive oil in a saute pan.

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.

Creamy, savory, and the ultimate plant-based comfort food. Heat the olive oil in a saute pan. Add the garlic and cook another minute. Oven Baked Leek & Mushroom Risotto. A delicious risotto but without all the stirring!

So that’s going to wrap this up with this exceptional food risotto with leeks, mushrooms & parmesan crisps recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!