Leek Risotto With Gouda And Smoked Mushrooms

• FOR THE LEEK MIXTURE:
• 4 tablespoons unsalted butter
• 1 small onion, chopped
• 3 large leeks, cut each leek down middle and wash well to remove dirt; thinly slice white and pale green parts
• 1 garlic clove, finely minced
• salt and pepper to taste
• FOR THE MUSHROOMS:
• 12 ounces mushrooms (use whatever type you like), cleaned and roughly chopped
• 2 teaspoons olive oil
• 1/2 teaspoon smoked salt (I use Frontier's Yakima Applewood Smoked Sea Salt. Use more or less of the salt depending on taste or can leave out and substitute regular salt)
• FOR THE RISOTTO:
• 7 cups chicken broth or vegetable broth
• 3 tablespoons unsalted butter, divided
• 2 cups Arborio rice
• 3/4 cup dry white wine
• 2 cups Gouda, shredded

1. FOR THE LEEK MIXTURE:rnMelt butter in a large heavy-bottomed pan over medium heat. Add the onion and saute for 2-3 minutes. Add the leeks to the onions and saute for another 10 minutes. Add the garlic to the leek mixture and saute for another 4-5 minutes. Season with salt and pepper to taste. Remove mixture from pan and set aside.
2. FOR THE MUSHROOMS:rnPreheat oven to 425F degrees.rnIn a medium bowl, mix together the mushrooms, olive oil, and smoked salt. Place mixture on a baking sheet and roast in the preheated oven for 15-20 minutes, stirring occasionally, until lightly browned and cooked through. Keep warm.
3. FOR THE RISOTTO:rnWhile the mushrooms are roasting, prepare the risotto. Heat the broth in a medium saucepan over medium-low heat and keep hot.
4. Stir in the Gouda cheese, the remaining 1 Tb butter, and the leek mixture. Transfer risotto to a large serving bowl and top with the roasted mushrooms.rnEnjoy!

mixture, unsalted butter, onion, leeks, garlic, salt, mushrooms, mushrooms, olive oil, salt, chicken broth, unsalted butter, arborio rice, white wine, gouda

Taken from food52.com/recipes/39372-leek-risotto-with-gouda-and-smoked-mushrooms (may not work)