Melt butter and 2 tbs oil, cook leeks and onion until transparent. Remove and set aside. Heat 1 tablespoon of oil, add the rice and coat well with oil. Add the mushrooms and leeks. Slowly add the Continental Stock, 2 tablespoonsful at a time, stir until it is absorbed, then add more. Halfway through adding the stock add the porcini mushrooms if you are using them, then continue to add the stock. Taste for seasoning, add salt and pepper and stir in the parmesan. To serve place a mushroom on each plate, risotto on top and garnish with a little parmesan and parsley. Serves 4.
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|Serving Size: 1 Serving (419g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 376 (33%)|
|Amt Per Serving||% DV|
|Total Fat 41.8g||56 %|
|Saturated Fat 20.6g||103 %|
|Monounsaturated Fat 15.8g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 83mg||26 %|
|Sodium 1340.6mg||46 %|
|Potassium 391mg||10 %|
|Total Carbohydrate 167.4g||49 %|
|Dietary Fiber 9.3g||37 %|
|Sugars, other 158.1g|
|Protein 25.7g||37 %|
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Calories per serving: 1156
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