Chrysalis Vineyards - Recipes - Risotto with Leeks, Shiitake Mushrooms, and Truffles - 2017 Private

Ingredients

• 2 Leeks: large leeks (white and pale green parts only), halved, thinly sliced crosswise (about 2 cups)
• 3/4 cup whipping cream
• 1 lb Mushrooms: shiitake mushrooms, stemmed, cut into 1/4- to 1/3-inch-thick slices
• 1 large onion, halved, thinly sliced lengthwise
• 1/4 cup (1/2 stick) butter, melted
• 1 tbsp white truffle oil
• 1 tsp minced fresh thyme leaves
• 4 tbsps Risotto: (1/2 stick) butter, divided
• 1 large onion, chopped
• 1/2 cup arborio rice or medium-grain white rice
• 1/2 cup dry white wine
• 5 cups hot vegetable broth
• 1/2 cup grated Parmesan cheese
• 2 tsps shaved or chopped black truffle (optional)
• Chopped fresh parsley