Risotto with Leeks, Shiitake Mushrooms, and Truffles
| dish: main|
Bring leeks and cream to boil in heavy medium saucepan. Reduce heat to medium and simmer until leeks are tender and cream is thick, stirring often, about 15 minutes. Season with salt and pepper.
Preheat oven to 400°F. Toss all ingredients on rimmed baking sheet. Sprinkle with salt and pepper. Roast until mushrooms are tender and light brown around edges, stirring occasionally, about 45 minutes.
Melt 1 tablespoon butter in heavy large saucepan over medium heat. Add onion and cook until beginning to soften, about 5 minutes. Add rice; stir 1 minute. Add wine and stir until almost all liquid is absorbed, about 1 minute. Add 1/2 cup hot broth. Simmer until broth is almost absorbed, stirring often, about 4 minutes. Add more broth, a little at a time, allowing each addition to be absorbed before adding next and stirring often, until rice is tender and mixture is creamy, about 20 minutes longer. Stir in leek mixture, mushroom mixture, remaining butter, cheese, and truffle. Transfer to large bowl, sprinkle with parsley, and serve.
Bon Appétit, September 2007, Gabriel Rucker, Le Pigeon in Portland, OR