Mushroom / leek risotto Recipe

1. Heat the stock.
2. Wash and chop the leek into rounds.
3. Wash and chop the mushrooms into rounds. Slice the onions.
4. In a pan, fry the onions, leeks and mushrooms at medium/high heat for a few minutes, until lightly browned.
5. Add the rice until it becomes translucent. Add the wine and cook until completely absorbed.
6. Little by little, add the stock, stirring continually, at medium heat for 15 minutes. The rice should still be a little hard (it will finish cooking during the heat treatment).
7. Add salt, pepper and Espelette Pepper according to taste.
8. Place the risotto in the terrines, filling up to 2cm from the rim. Add around one ladle of stock.
9. Close the terrines with their seals and carry out the heat treatment for 1.5 hours at 100°C.

Recipe by Appetia for Le Parfait.