Risotto with Leeks and Shiitake Mushrooms

Serves 4

2 large leeks (white and pale green parts only), halved, thinly sliced crosswise (about 2 cups)
¾ cup cream

450 grams shiitake mushrooms, stemmed and 2 -3 cm thick slices
1 large onion, halved, thinly sliced lengthwise
55 grams butter
1 tablespoon white truffle oil (optional)
1 teaspoon minced fresh thyme leaves

4 tablespoons (110 grams) butter, divided
1 large onion, chopped
1 ½ cups arborio rice
½ cup Pfeiffer Marsanne
5 cups (or more) hot vegetable stock
½ cup grated parmesan cheese
chopped fresh parsley

For leeks
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.

For mushrooms
Preheat oven to 200°C. 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.

For risotto
Melt 2 tablespoons 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 cup hot stock. Simmer until stock is almost absorbed, stirring often, about 4 minutes. Add more stock, 1 cup 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 2 tablespoons butter and cheese.

Transfer to large bowl, sprinkle with parsley, and serve with a glass of Pfeiffer Marsanne.

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