Leek Mushroom & Lemon Risotto
Risotto is a very popular Italian rice dish made with a short to medium grain, plump rice which is high in starch content. It is one of those dishes where the star of the dish is its simplicity. Risotto draws its brilliance from a good rice cooked in a vegetable stock along with some vegetables.
- 1 tbsp butter
- 1 tbsp olive oil
- 1 clove garlic finally chopped
- 2 leeks sliced (white part only)
- 8 - 10 button mushrooms large
- 1/4 cup white wine
- 1.5 cups chicken stock vegetable
- one lemon's zest
- one lemon's juice
- 1/2 cup risotto rice idly rice
- 1/4 cup cheddar cheese grated (aged)
- to taste salt and pepper
Heat the butter and oil in a heavy-bottom pan over a medium heat.
Add the garlic, leek and mushroom and fry for 2-3 minutes until leeks are soft.
Add the rice and wine and bring to the boil. Reduce the heat and simmer till wine is completely absorbed.
Add the stock and simmer for about 10 minutes while stirring in between or till the rice is completely cooked and all the stock is absorbed. If the stock dries up before the rice is cooked add a little more warm water.
Add the cheese, salt, lemon zest, lemon juice and stir with a spoon until melted.
Sprinkle black pepper and serve warm.
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