Risotto with Leeks, Shiitake Mushrooms, and Truffles

Ingredients for Risotto with Leeks, Shiitake Mushrooms, and Truffles

• 2 large leeks (white and pale green parts only), halved, thinly sliced crosswise (about 475ml )

• 180ml whipping cream

• 450g shiitake mushrooms, stemmed, cut into 1/4- to 1/3-inch-thick slices

• 1 large onion, halved, thinly sliced lengthwise

• 60g (1/2 stick) butter, melted

• 1 tablespoon white truffle oil

• 1 teaspoon minced fresh thyme leaves

• 4 tablespoons (1/2 stick) butter, divided

• 1 large onion, chopped

• 275g arborio rice or medium-grain white rice

• 120ml dry white wine

• 1200ml (or more) hot vegetable broth

• 120ml grated Parmesan cheese

• 2 teaspoons shaved or chopped black truffle (optional)

• Chopped fresh parsley

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. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm before continuing.

Preheat oven to 204°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. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.

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 240ml hot broth. Simmer until broth is almost absorbed, stirring often, about 4 minutes. Add more broth, 240ml 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, cheese, and truffle. Transfer to large bowl, sprinkle with parsley, and serve.

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