Sufra Dayma:

Leek and Mushroom Risotto

By Moushira Abdel-Malek

Serves 4

Ingredients:

2 cups Arborio rice

2 leeks (green trimmed, washed, finely sliced)

200 gms fresh mushrooms (sliced)

4 1/2 cups chicken stock

1/2 cup grated Parmesan cheese

2 tbsp chopped parsley leaves

30 gms butter

Ground pepper

Method:

Melt butter in a large cooking pan. Add leek. Stir over medium heat until soft and translucent. Add mushrooms and stir over high heat (so that they do not release plenty of water); just for one minute. Stir in rice and continue stirring until well coated with butter; (approx. 2-3 minutes). Add stock gradually, going back to medium heat, while stirring gently and continuously, until all stock has been absorbed. Stir in cheese, parsley and pepper. Remove immediately from heat and serve.

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