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Risotto with Leeks, Shiitake Mushrooms, and Truffles
Ingredients
  • subheading: Leeks:
  • 2 large leeks (white and pale green parts only), halved, thinly sliced crosswise (about 2 cups)
  • ¾ cup whipping cream
  • subheading: Mushrooms:
  • 1 pound shiitake mushrooms, stemmed, cut into ¼- to ⅓-inch-thick slices
  • 1 large onion, halved, thinly sliced lengthwise
  • ¼ cup (½ stick) butter, melted
  • 1 tablespoon white truffle oil
  • 1 teaspoon minced fresh thyme leaves
  • subheading: Risotto:
  • 4 tablespoons (½ stick) butter, divided
  • 1 large onion, chopped
  • 1 ½ cups arborio rice or medium-grain white rice
  • ½ cup dry white wine
  • 5 cups (or more) hot vegetable broth
  • ½ cup grated Parmesan cheese
  • 2 teaspoons shaved or chopped black truffle (optional)
  • Chopped fresh parsley
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