Porcini, Mushroom, Leek & Herb Risotto Recipe | Abel & Cole
Porcini, Mushroom, Leek & Herb Risotto
Clock Image
Prep: 10 mins
Cook: 45 mins
This creamy risotto studded with earthy mushrooms and sweet leeks is just a couple of chops and a few good stirs away.
This recipe is a:
See this week's box.
Recipe Box Recipe Main Image
360 kcal
(per portion)
Ingredients you'll need
  • 12g dried porcini
  • 400g leeks
  • 200g mushrooms
  • 2 garlic cloves
  • 2 vegetable stock cubes
  • 500g risotto rice
  • A handful of soft, green herbs, leaves only
From your kitchen
  • 500ml + 11/2 ltrs boiling water
  • 2 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
Step by step this way
  • 1.

    Put the dried porcini in a bowl. Pour over 500ml boiling water. Set aside to soak while you prepare the veg.

  • 2.

    Trim the ends off the leeks (you don't have to cut all the thick green leaves off, just the top 2cm or so). Slice a cross 5cm deep into the top of the leeks and rinse out all the grit. Finely slice the leeks. Slice the mushrooms. Peel and grate or crush the garlic.

  • 3.

    Put a large pan over a medium heat for 2 mins. Add 2 tbsp oil and the leeks. Season with a good pinch of salt and pepper. Cook for 10 mins, stirring now and then, till the leeks are soft and lightly browned. Add the garlic.

  • 4.

    Crumble the stock cubes into a large pan or bowl. Stir in 11/2 ltrs boiling water till the stock cubes dissolve. Pour the porcini stock through a sieve or colander into the bowl, so the porcini and mushroom stocks are combined.

  • 5.

    Add the porcini and fresh mushrooms to the pan. Cook and stir for 2 mins till they're juicy. Stir in the rice. Cook and stir for 2 mins.

  • 6.

    Add a ladleful of hot stock to the rice. Keep the heat set to medium-low and cook till the rice has absorbed the stock. Stir often, but not constantly - every few mins should do. Then keeping adding the stock and stirring till all the stock has been used up and the rice is soft and creamy

  • 7.

    While the risotto cooks, roughly chop the herb leaves, discarding any thick stalks. When the risotto is ready, stir in the chopped herbs. Taste and add a little more salt or pepper if you think it needs it. Serve the risotto in warm bowls.

  • Tip

    Keep & eat
    Refrigerate leftovers for a maximum of 3 days. Reheat thoroughly before serving. A good way to reheat risotto is to shape it into little round cakes, dust with flour and fry till crisp.

  • Tip

    Cheesed to eat you
    Grate in a big chunk of parmesan and add a few spoonfuls of butter to make this risotto extra creamy and rich.