Leek Risotto with Gouda and Smoked Mushrooms

Ingredients

FOR THE LEEK MIXTURE:

4 Tb unsalted butter

1 small onion, chopped

3 large leeks, cut each leek down middle and wash well to remove dirt; thinly slice white and pale green parts

1 garlic clove, finely minced

salt and pepper to taste

FOR THE MUSHROOMS:

12 ounces mushrooms (use whatever type you like), cleaned and roughly chopped

2 tsp olive oil

½ tsp smoked salt (I use Frontier's Yakima Applewood Smoked Sea Salt. Use more or less of the salt depending on taste or can leave out and substitute regular salt)

FOR THE RISOTTO:

7-8 cups chicken broth or vegetable broth

3 Tb unsalted butter, divided

2 cups Arborio rice

¾ cup dry white wine

2 cups Gouda, shredded

Preparation

FOR THE LEEK MIXTURE:

Melt butter in a large heavy-bottomed pan over medium heat. Add the onion and sauté for 2-3 minutes. Add the leeks to the onions and sauté for another 10 minutes. Add the garlic to the leek mixture and sauté for another 4-5 minutes. Season with salt and pepper to taste. Remove mixture from pan and set aside.

FOR THE MUSHROOMS:

Preheat oven to 425F degrees.

In a medium bowl, mix together the mushrooms, olive oil, and salt. Place mixture on a baking sheet and roast in the preheated oven for 15-20 minutes, stirring occasionally, until lightly browned and cooked through. Keep warm.

FOR THE RISOTTO:

While the mushrooms are roasting, prepare the risotto. Heat the broth in a medium saucepan over medium-low heat and keep hot.

In the same large pan that the leek mixture was cooked in, melt 2 Tb butter over medium heat. Add the Arborio rice and cook, stirring consistently, for about 1 minute, making sure rice is coated with the butter.

Add the wine and stir constantly until the wine has fully absorbed into the rice, about 1-2 minutes. Add the hot broth, 1 cup at a time, to the rice and stir constantly until the broth is almost fully absorbed into the rice. Continue to add the broth until the rice is tender and mixture is creamy, about 20-25 minutes. Add more broth for a creamier texture. Rice should be slightly al dente (firm to the bite) and not mushy.

Stir in the Gouda cheese, the remaining 1 Tb butter, and the leek mixture. Transfer risotto to a large serving bowl and top with the roasted mushrooms.

Enjoy!