4 Tbsp. Unsalted Butter
1/2 Cup Sliced Leeks
2 Tsp. Garlic, freshly minced
1 1/2 Cup Arborio Rice
1 Cup Assorted Wild Mushrooms, sliced
1/4 pound Dried Morels, rehydrated (save liquer for mushroom stock)
1/2 Cup Dry White Wine
4-5 Cups Mushroom or Chicken Stock (Mushroom preferable)
2 Tbsp. Grated Parmesan
TT Salt and Pepper
• Melt 3 tablespoons butter in medium saucepan. Saute leeks and garlic over moderate heat until tender but not brown. Approx. 3-4 minutes. Add rice and sliced mushrooms and continue to saute 3-4 minutes.
• Add wine and morels with water stirring frequently. Continue adding small amounts of stock and continue cooking in this manner until the rice is creamy but the center id firm. Approx. 15-20 minutes.
• When risotto is finished season with salt and pepper. Add remaining tablespoon of butter and stir in Paremesan cheese.
• Serve in warm bowls and garnish with chopped chives and shaved Parmesan.
By Matt Prentice Restaurant Group: www.mattprenticerg.com/
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