Leek Mushroom Lemon Risotto Recipes

Steps:

• 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.

Steps:

• Wash the leeks well. Slice in half lengthwise and roughly chop. Wipe the mushrooms with paper towels and roughly chop.
• Heat the oil in a large saucepan and cook the garlic for 1 minute. Add the leeks, mushrooms and salt & pepper to taste. Cook over medium heat for about 10 minutes or until softened and browned. Remove from pan and set aside.
• Add 2 tbsp of the butter to th epan and cook the onion over medium heat for about 5 minutes.
• Stir in the arborio rice and cook for 1 minute. Add 1 ladleful of hot stock to the pan and cook gently, stirring occasionally, until all the liquid is absorbed.
• Add another ladleful as each previous one is absorbed, this should take about 25 minutes. The risotto will turn thick and creamy. The rice should be tender but not sticky.
• Just before serving, stir in the leek & mushroom mixture along with the remaining butter, grated lemon zest, 3 tbsp of the lemon juice, half of the parmesan and the herbs.
• Serve and sprinkle with the remainder of the parmesan and herbs.

Steps:

• Step #1 Wash the leeks well. Step #2 Slice in half lengthwise & roughly chop. Step #3 Wipe the mushrooms with paper towels & roughly chop. Step #4 Heat the oil In a large-ish saucepan & cook the garlic for 1 min. Step #5 Add the leeks, mushrooms & salt & pepper to taste. Step #6 Cook over med-heat/flame for about 10 mins or until softened & browned. Step #7 Remove from pan & set aside. Step #8 Add 2 tbsp of the butter to th epan & cook the onion over med-heat/flame for about 5 mins. Step #9 Stir in the arborio rice & cook for 1 min. Step #10 Add 1 ladleful of hot stock to the pan & cook carefully, stirring every once in awhile, until all the liquid is absorbed. Step #11 Add another ladleful as each previous one is absorbed, this should take about 25 mins. Step #12 The risotto will turn thick & creamy. Step #13 The rice should be tender but not sticky. Step #14 Just before serving, stir in the the leek & mushroom mixture along with the remaining butter, 3 tbsp of the lemon juice, grated lemon zest, half of the parmesan & the herbs. Step #15 Serve & sprinkle with the remainder of the parmesan & herbs.