Cook The Book: Risotto With Mushrooms Olives And Leeks
Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 2 medium leeks, white part only, thoroughly rinsed and thinly sliced (about 1 1/2 cups)
- 1 1/2 cups Arborio rice
- 1/2 pound of mushrooms, stems reserved for another use, caps thinly sliced
- 1/4 cup pitted, minced black olives, preferably oil-cured
- 3 1/4 to 3 1/2 cups vegetable or chicken broth or bouillon
- 1/3 to 1/2 cup grated Parmesan
- Salt (optional)
Instructions
Cook The Book: Risotto With Mushrooms, Olives, And Leeks serves 6 original recipe by Serious Eats.
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