Prep 15 mins
Cook 25 mins
From Vegetarian: The Best-Ever Recipe Collection. I have substituted myzithra and pecorino romano for the parmesan, depending on my menu.
- 1 cup leek
- 1 cup cremini mushroom
- 2 tablespoons olive oil
- 2 -3 garlic cloves, minced
- 4 tablespoons butter
- 1 small yellow onion, chopped
- 1 3⁄4 cups arborio rice
- 5 cups fresh vegetable stock or 5 cups fresh chicken stock
- 1 lemon, juice and zest of
- 2⁄3 cup parmesan cheese
- 2 tablespoons fresh chives, minced
- 1⁄4 cup fresh Italian parsley, chopped
- fresh ground black pepper
- lemon wedge
- fresh Italian parsley (to garnish)
- Wash the leeks well and slice. Wipe the mushrooms and slice.
- Heat the olive oil in a saute pan. Add the leeks and mushrooms, cooking over medium heat for about 5 minutes or until softened. Add the garlic and cook another minute. Remove vegetables from pan and set aside.
- Add 2 tablespoons of the butter to the pan and saute the onion over medium heat for approximately 5 minutes.
- Stir in the arborio rice and cook for 1 minute. Add one cupful of fresh stock to the pan and cook gently, stirring occasionally; until all liquid is absorbed.
- Continue stirring in one cupful of stock at a time, until each cupful is absorbed. This should take about 25 minutes. The risotto should by the end turn thick and creamy; the rice tender but not sticky.
- Just before serving, stir in the leeks and mushrooms, the remaining 2 tablespoons of butter, lemon juice and zest, half of the cheese, and the fresh herbs.
- Adjust seasoning, adding salt and pepper to taste. Sprinkle remaining cheese on top, garnish with herb sprigs and lemon wedges. Serve warm.
Enjoyed this dish. Left out the 2nd 2 tblsp of butter to lessen the fat content and Included a bunch of asparagus which worked really well with the other flavours.
Will make it again.
I was craving risotto last night, and thinking I really needed to use up some of the leeks... this recipe was perfect on both counts! I did use extra leeks instead of the yellow onion, half vegetable and half mushroom stock (both homemade), and cut out a little bit of the butter, other than that made as written. The lemon flavor really jumps out and slaps you in the face, which is a good thing as far as I'm concerned. I practically could have eaten it straight out of the pot! Thanks for sharing this great recipe, I will definitely be making it again and again.
Very nice risotto. Cooking times and directions were perfect. Used really big CSA spring onions (1 cup) and button mushrooms (2 cups). Cut out the last 2 Tablespoons of butter, and used 1/3 to 1/2 cup shredded parmesan total.