Wild Leek and Mushroom Risotto

Since everyone has been asking what we did with the Wild leeks we picked (ya right), we made Risotto!  The recipe was found here: http://convivial.blogs.com/my_weblog/2004/04/wild_mushroomle.html

We used about 20 wild leeks – the white stem and the leaves – in place of one leek.  We couldn’t find any fresh thyme that wasn’t packaged from Chile, so we opted out of the thyme and the parmesan cheese, and garnished with some more chopped leek leaves – it was lovely.

Here are some photos documenting the process!  It was delicious, simple and rewarding!  This made enough for 2 meals for 2. (First we had it with steak, the next day we had it with rainbow trout – both 100 Mile Market treats)

Preparing the beautiful leeks, wine ready to go….to deglaze the pan

The Organic Arborio Rice from our local supplier Grassroots goes in

The rice is not grown locally, but it’s organic and supplied locally

Ladelling the broth one ladle at a time and the sauteed mushrooms waiting to be added

In the pan, stirring, stirring and stirring

Done!

Dylan’s plate with the beautiful 100 Mile Market Steak “Best steak he’s ever had”!

The 100 Mile Market Steak

We had leftover risotto with a 100 Mile Market Rainbow Trout the next day = amazing meal!