This risotto tastes unbelievable, it literary melts in your mouth. During a recent visit to Miami, my friend Alexis and her husband Ilan hosted us for Shabbat. I love their Shabbat dinners because the food is always impeccable. Ilan is a very talented cook, and he showed me exactly how to whip up this delicious recipe. This risotto pairs very well with my slow cooked Israeli chicken.
- 1 leek, only the white part
- 2 portobello mushrooms, chopped
- 1/2 large red onion, chopped
- 1/2 bag baby carrots
- 4 tbsp extra-virgin olive oil
- 1 1/2 cup organic California white basmati rice
- 5 cups hot water
- 1 tbsp consomme powder
- 1 tsp sea salt
- 1 tsp black pepper
Optional: Can be served with chopped walnuts and chives.
- STEP 1. Peel the leek and cut the green part off. Make sure to wash it well as sometimes dirt from the soil can build up inside.
- STEP 2. In a food processor, blend the carrots, leek, and onion.
- STEP 3. Heat a saucepan over medium heat and add the olive oil. Add the carrots, leeks, and onion and sauté for 2-3 minutes.
- STEP 4. Without washing the food processor add the portobellos and blend very well until almost pureed. Add the mushrooms to the saucepan and stir well.
- STEP 5. Add the rice and sauté until the rice becomes translucent. Add the water and spices to the sauce pan and mix well. This is the last time you will mix the rice. Cover it and bring to a boil. As soon as it boils, lower the heat to medium and slightly open the cover otherwise it will spill. Cook for 40 minutes. I like mine softer, so I cook it longer. Drain any excess liquid and cover. Let it stay covered for 20 minutes to absorb the steam. Fluff with a fork!