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1
For the leeks:
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2
Melt 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.
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3
For the mushrooms:
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4
Preheat oven to 425u00b0F.
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5
In a medium bowl, mix together 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.
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6
For the risotto:
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7
While the mushrooms are roasting, prepare the risotto. Heat the broth in a medium saucepan over medium-low heat and keep hot.
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8
In the same large pan that the leek mixture was cooked in, melt 2 tablespoons butter over medium heat. Add rice and cook, stirring consistently, for about 1 minute, making sure rice is coated with the butter.
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9
Add wine and stir constantly until the wine has fully absorbed into the rice, about 1-2 minutes. Add the hot broth, 1 cup at a time, to the rice and stir constantly until the broth is almost fully absorbed into the rice. Continue to add the broth until the rice is tender and mixture is creamy, about 20-25 minutes. Add more broth for a creamier texture. Rice should be slightly al dente (firm to the bite) and not mushy.
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10
Stir in the Gouda cheese, the remaining 1 tablespoon butter, and the leek mixture. Transfer risotto to a large serving bowl and top with the roasted mushrooms. Enjoy!
