Name: Risotto With Shiitake Mushrooms and Leeks and Truffles
Yield: Makes 6-8 first-course servings
Ingredients: 2 large leeks (white and pale green parts only), halved, thinly sliced crosswise (about 2 cups); 3/4 cup whipping cream; 1 pound shiitake mushrooms, stemmed, cut into 1/4- to 1/3-inch-thick slices; 1 large onion, halved, thinly sliced lengthwise; 1/4 cup (1/2 stick) butter, melted; 1 tablespoon white truffle oil; 1 teaspoon minced fresh thyme leaves; 4 tablespoons (1/2 stick) butter, divided; 1 large onion, chopped; 1 1/2 cups arborio rice or medium-grain white rice; 1/2 cup dry white wine; 5 cups (or more) hot vegetable broth; 1/2 cup grated Parmesan cheese; 2 teaspoons shaved or chopped black truffle (optional); Chopped fresh parsley

Risotto with Leeks, Shiitake Mushrooms, and TrufflesNoel Barnhurst

Market Tip

White truffle oil is sold at some supermarkets and at specialty foods stores and Italian markets. Black truffles are available at specialty foods stores and from igourmet.com. A flavorful substitute for the shaved truffles is the Truffle Gatherers Sauce ($19), which can be ordered from fungusamongus.com.

Recipe notes

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