Mushroom / leek risotto Recipe




30 min
Heat treatment time

Mushroom / leek risotto

Ingredients list

300g special risotto rice

150ml white wine

1 leek

250g mushrooms

1 onion

1L of stock

20ml oil



Espelette Pepper

For serving: 40g Parmesan

Number of servings

4 to 6

Jar suggestion

Le Parfait Super Terrines

2 Le Parfait Super Terrine 350

All products


  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.

Rate this recipe

You like
this recipe?

Discover also:

Any inquiries ?

Do not hesitate to contact our customer support team.