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)


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