Meister Cheese
5-6 people
30 minutes
525
Our Cheesy Wild Morel Mushroom and Leek Risotto features slow-simmered arborio rice deglazed with dry white wine, tender sautéed wild mushrooms, and a full cup of melted Meister Wild Morel and Leek Jack for the ultimate velvety finish.
1 pound mixed mushrooms
2 tablespoons butter
1 tablespoons olive oil
1 tablespoon olive oil
3 tablespoons butter, divided
1 leek, chopped (using only the white and light green parts)
2 garlic cloves, minced
½ cup dry white wine
1 ½ cups arborio rice
5 cups chicken or vegetable broth
½ cup heavy cream
1 cup Meister Wild Morel and Leek Jack, shredded
Salt and pepper to taste
Heat the olive oil and butter in a large deep skillet over medium heat. Add the mushrooms and cook until browned and tender, about 8-10 minutes, letting the mushrooms sit undisturbed between stirring to encourage browning. Season with salt and pepper, then transfer to a plate.
Add 1 tablespoon olive oil, 1 tablespoon butter, and the leek to the skillet. Season with a pinch of salt and cook until softened, about 5-8 minutes. Stir in the garlic and cook for 1 more minute.
Pour in the white wine and simmer until reduced by at least half. Add the rice and cook for 1 minute, stirring frequently.
Pour in 1 cup of broth and cook, stirring often, until mostly absorbed. Continue adding the broth 1 cup of time, allowing it to absorb before adding more. The risotto is done when the rice is creamy and tender with a slight bite.
Stir in the remaining 2 tablespoons butter, heavy cream, and cheese until melted and creamy. Fold in ⅔ of the mushrooms and season with salt and pepper to taste.
Top with the remaining mushrooms and serve.
Article: CHEESY WILD MOREL MUSHROOM AND LEEK RISOTTO
Our Cheesy Wild Morel Mushroom and Leek Risotto features slow-simmered arborio rice deglazed with dry white wine, tender sautéed wild mushrooms, and a full cup of melted Meister Wild Morel and Leek Jack for the ultimate velvety finish.
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