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Ingredients
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brown cap mushrooms - 175g
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leeks - 175g, trimmed
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arborio rice - 275g
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garlic - 2 cloves, crushed
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large onion - 1, chopped
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vegetable stock - 650ml
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grated rind and juice of 1 lemon
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mixed fresh chives and flat leaf
parsley - 2 tbsp, chopped
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Parmesan cheese - 30g, grated
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olive oil - 1 tbsp
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butter - 4 tbsp
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ground black pepper and salt
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lemon wedges and sprigs of flat leaf
parsley - to garnish
Method
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Wash and slice the leek in
lengthways and chopped. Wipe the mushrooms with kitchen paper
and chop.
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Heat oil in pan and stir the
garlic, add the mushrooms, leek and plenty of seasoning. Cook
over a medium heat for 10 minutes until softened and browned.
Remove pan and set aside.
-
Add 1 tbsp butter into a pan and
cook the onion over medium heat. Stir in the rice and cook for
few minutes.
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Add a ladleful of stock into the
rice, cook and stirring occasionally until all liquid is
absorbed.
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Stir in more liquid when it has
been absorbed, until the risotto turn thick and creamy and the
rice are tender but not sticky. It should took you 25-30 minutes
for this process.
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Before serving, stir in the
mushroom, leek, half of the herbs and Parmesan, remaining
butter, grated lemon rind and 2 tbsp of the juice. Adjust
seasoning and serve, sprinkle with remaining Parmesan and herbs.
Serve with lemon wedges and sprigs of flat leaf parsley. Serves
2-3.
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