"Bloody Milk Cap" and "Yellow Foot" Risotto (mushrooms)

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For the leek stock

6 cups of water

1 leek greens

1 vegetal stock cube



For the rice:

2 cups of rice

2 garlic gloves, sliced

1 leek whites

2 tbsp olive oil

2 tbsp butter

50g Bloody Milk Cap (Lactarius sanguifluus)

70g Yellow Foot (Craterellus lutescens)

white wine

Parsley minced

black pepper

salt

50g grated parmesan cheese



Boil water with leek greens stock cube for 5 minutes, then leave it on low heat



On a wide sautée, put 2 tbsp of oil and 1 tbsp of butter (save the other tbsp for later)

On med-hi heat, stir fry the leek whites. when they turn yellow-ish, put the mushrooms and stir fry for not too long (3-5 minutes should do it)

help deglazing the pan with white wine and let the alcohol evaporate

put the rice in and wet the mixture 2 cups at a time with the leek stock until the rice it's done (timing in your packet of rice)

add salt and pepper meanwhile

(while doing this you have to be stirring constantly to help the rice starch thickening the mixture)



Out of the stove, put the parsley, the remaining tbsp of butter and the grated parmesan

stir for the last time and serve :)

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