Lemon Leek And Mushroom Risotto Recipes

LEEK, MUSHROOM AND LEMON RISOTTO

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.

LEMON, LEEK AND MUSHROOM RISOTTO

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.

LEEK, MUSHROOM & LEMON RISOTTO

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.

LEMONY MUSHROOM RISOTTO

Steps:

• Pour 2/3 cup hot water over porcini in a heatproof cup and let stand until softened, about 10 minutes. Lift porcini out of water, squeezing excess liquid back into cup, and rinse well to remove any grit. Coarsely chop porcini. Pour soaking liquid through a paper-towel-lined sieve into a glass measure and reserve.
• Meanwhile, bring broth and remaining 2 cups hot water to a simmer. Keep at a bare simmer, covered.
• Heat 1 tablespoon butter in a heavy skillet over moderately high heat until foam subsides, then sauté cremini, stirring, until browned, about 7 minutes. Add porcini and reserved soaking liquid to skillet and boil, stirring, 1 minute. Remove from heat.
• Cook onion in 1 1/2 tablespoons butter in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened, 3 to 4 minutes.
• Add rice and cook, stirring constantly, 1 minute. Add wine and simmer, stirring constantly, until absorbed.
• Stir in 1/2 cup simmering broth mixture and cook at a strong simmer, stirring frequently, until broth is absorbed. Continue simmering and adding broth 1/2 cup at a time, stirring frequently and letting each addition become absorbed before adding the next, until rice is tender but still al dente and creamy (it should be the consistency of a thick soup), 18 minutes. (There will be leftover broth.)
• Stir in zest, mushrooms, remaining 1 1/2 tablespoons butter, parmesan, parsley, and pepper to taste. (If necessary, thin risotto with some of remaining broth.) Serve immediately.

LEMON AND LEEK RISOTTO

Steps:

• Bring the stock to a boil in a medium saucepan, cover, and keep warm over low heat.
• Heat the butter and olive in a large saucepan.
• 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.
• Reduce the heat to medium low, add 1 cup of the hot stock and stir frequently until absorbed.
• 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.
• Remove from heat and stir in the lemon zest, fresh lemon juice and the parmesan cheese.
• Cover and allow to stand for 3 minutes.