A recipe by Nicola Galloway
- 25g butter
- 1 tablespoon olive oil
- 1 leek, thinly sliced
- 1 garlic clove, crushed
- 1 cup medium-grain rice
- 1/2 glass white wine
- 4 cups vegetable stock
- 250g mushrooms,chopped
- grated parmesan
- Salt & pepper
Heat a large shallow saucepan over a moderate heat.
Add the butter and olive oil.
Once melted add the leek and garlic and sauté for a few minutes until soft.
Meanwhile put the stock in a saucepan and bring to a gentle simmer.
Add the rice to the leeks and stir over the heat until the rice is translucent.
Add the wine stirring quickly until evaporated.
Add a ladle of the hot stock stirring until absorbed.
Continue adding a ladle at a time until the rice is al dente.
If the rice still requires more liquid after the stock is used up add boiling water as needed.
Saute the mushrooms in a little butter and/or olive oil.
Season and fold through the risotto with the parmesan.
Serve with a green salad and grated parmesan.