Leeks:
2 large leeks (white and pale green parts only), halved, thinly sliced crosswise (about 2 cups)
3/4 cup whipping cream
Mushrooms:
1 pound shiitake mushrooms, stemmed, finely chopped
4 tablespoons (1/2 stick) melted butter
1 tablespoon white truffle oil (or olive oil if you can't find truffle oil)
1 medium onion, sliced
1 teaspoon minced fresh thyme leaves
Risotto:
4 tablespoons (1/2 stick) butter, divided
1 large onion, chopped
1-1/2 cups arborio rice
1/2 cup dry white wine
5 cups hot vegetable broth
1/2 cup grated Parmesan cheese
1 teaspoon truffle salt (sold in Williams Sonoma; you may find it through the following link: truffle salt)
chopped fresh parsley
Preparation:
For Leeks:
Bring leeks and cream to boil in heavy medium saucepan. Reduce heat to medium and simmer until leeks are tender and cream is thick, stirring often, about 15 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm before continuing.)
For Mushrooms:
Preheat oven to 400 degrees F. Toss all ingredients on a rimmed baking sheet. Sprinkle with salt and pepper. Roast until mushrooms are tender and light brown around edges, stirring occasionally, about 45 minutes. (Can be made 2 hours ahead. Let stand at room temperature.)
For Risotto:
Melt 2 tablespons butter in heavy large saucepan over medium heat. Add onion and cook until beginning to soften, about 5 minutes. Add rice; stir 1 minute. Add wine and stir until almost all liquid is absorbed, about 1 minute. Add 1 cup hot broth. Simmer until broth is almost absorbed, stirring often, about 4 minutes. Add more broth, 1 cup at a time, allowing each addition to be absorbed before adding the next and stirring often, until rice is tender and mixture is creamy, about 20 mintues longer. Stir in leek mixture, mushroom mixture, remaining 2 tablespoons butter, cheese, and truffle salt. Sprinkle with parsley and serve.
