Wild mushroom and leek black rice risotto with charred lemon is a rich, earthy risotto made with a blend of creamy Arborio and nutty black rice, slowly cooked with sautéed leeks, garlic, and white wine. Wild mushrooms add deep umami flavor, while fresh lemon juice and slices of charred lemon bring a bright, aromatic contrast. Each bite balances savory depth with citrusy lift for a comforting yet elegant dish.
I have been away from home for a while because my mom passed away. She was always the first to read my recipes or look at what I was cooking and tell me how good it looked, or how she made one of my recipes. I’m glad to be home and cooking again and this special risotto was so comforting and delicious.
Charred lemon takes on a slightly bitter sweetness that is SO good. I used Korean black rice in this recipe, combined with the typical risotto Arborio rice to give a deeper flavor that paired well with wild mushrooms. You can buy black rice here if you’d like to try it. This is not your typical risotto, and that is what makes it so much fun to make. You can also try my other risotto recipes: Crab Risotto with Garlic White Wine Sauce, Garlic Butter Lobster Risotto, Scallop Gratin with Parmesan Risotto, and Miso Soy Glazed Salmon with Shitake Risotto.
Wild Mushroom and Leek Black Rice Risotto with Charred Lemon
Ingredients
- 6 garlic cloves sliced
- 2 tbsp olive oil plus extra for drizzling
- 2 large leeks cleaned and tough green parts removed, diced
- 8 oz wild mushrooms cleaned
- 1 cup arborio rice or 1 1/2 cup if not using black rice
- 1/2 cup black rice rinsed and precooked by simmer for 10 minutes in water, this makes sure the 2 types of rice finish at the same time
- 1 cup dry white wine
- 6 cups chicken stock
- fresh parmesan cheese grated
- lemon slices
- juice of 1/2 – 1 lemon to taste
- salt and pepper
Instructions
- Peel and slice the garlic and set aside. Clean the wild mushrooms either by brushing them with a clean brush or spraying with water until clean. I know a lot chefs don't like to wash mushrooms but if they are being cooked it doesn't bother me to do so.
- Clean leeks and cut white parts into a small dice.
- In a small sauce pan, simmer 3 cups of water. Rinse the black rice and add and cook for 10 min to par cook it. Drain. Rinse the pan and use it to heat your stock to just below simmering to use in the risotto.
- In a deep skillet, heat oil over medium high heat and add the mushrooms and leeks. Cook, not stirring that often, until they start to caramelize. Add garlic and cook a few more minutes, stirring occasionally. Add the wine to the pan and simmer until it is nearly evaporated.
- Add both types of rice and a sprinkle of salt and pepper. Stir, then add 3/4 cup of stock and allow to come to a simmer, stirring continuously until the pan is nearly dry.
- Repeat this process, adding 3/4 cup stock at a time, until the rice releases it starch and gets creamy and is cooked through. You may not need all the stock, or you may need to add a bit of additional water if you use it up. You want the rice to be tender and creamy, but not mushy.
- Taste and season the rice with salt and pepper and the lemon juice. Grate some fresh parmesan on top and stir it in slowly. I probably used 1/4 a cup but it is to taste. If the rice is getting too thick, add a little more water. You want it to have a creamy but not soupy consistency.
- As your rice is finishing, heat another skillet over high heat. Dry the lemon slices and add a little olive oil to the pan. Lay the sliced in and do not move until they are well charred and blackened a bit. Flip and char the other side.
- Scoop your risotto into bowls and top with a drizzle of good oil oil, some fresh parmesan, and some charred lemon sliced. Serve immediately.