Lemon and Leek Risotto

Submitted by Abby Girl

"I got this wonderful recipe from my sister-in-law when I was last visiting her. Although, they say that you should make risotto fresh, this was dang good the next day. So what do experts know, eh??!!"

 

• Ready In: 45mins
• Ingredients: 10
• Serves: 6-8

ingredients

• 8 cups chicken broth
• 1 1⁄2 tablespoons butter
• 1 1⁄2 tablespoons olive oil
• 1 leek, finely chopped
• 2 shallots, chopped
• 1 1⁄2 cups arborio rice
• 1⁄2 cup white wine
• 2 lemons, zest of
• 3 tablespoons fresh lemon juice
• 1⁄2 cup parmesan cheese

directions

1. Bring the stock to a boil in a medium saucepan, cover, and keep warm over low heat.
2. Heat the butter and olive in a large saucepan.
3. Saute the leek and shallots over medium high heat, stirring occasionally, until translucent, about 5 - 7 minutes. Add the arborio and white rice to the leek/shallot mixture and sauté, stirring constantly, for 2 minutes.
4. Reduce the heat to medium low, add 1 cup of the hot stock and stir frequently until absorbed.
5. Continue adding 1 cup of stock at a time, stirring, and waiting for it to be absorbed before adding the next measure. This will take 25-30 minutes.
6. Remove from heat and stir in the lemon zest, fresh lemon juice and the parmesan cheese.
7. Cover and allow to stand for 3 minutes.

Reviews

[Mgnbos]

I only half the lemon called for but it, and the cheese, totally overwhelmed the leeks. This dish still tastes good but is not balanced. It's unlikely we'll make this again.

 

[Cook4_6]

I am experimenting with risotto recipes, and have tried a couple different variations with lemon. Next time I would remove the shallots, and reduce the lemon zest to make the flavors a bit subtler. Overall, thought it was tasty.