Lemon Risotto with Leeks and Mushrooms

Mushrooms are the mainstay of this and many other beautiful creamy Italian risottos, but the leeks and lemon in this risotto ai funghi give it an appealing background pungency that will turn heads, not to mention noses and mouths.

Leek, Mushroom and Lemon Risotto

2 tablespoons of olive oil
2 - 3 medium sized leeks, sliced
8 ounces of cremini mushrooms, chopped
3 garlic cloves, crushed or finely chopped
a few tablespoons of butter
1 large onion, chopped
1 3/4 cups of arborio rice
6 cups of vegetable stock or water, seasoned with salt and celery seed
grated lemon zest and juice from 1 lemon
3/4 cup of freshly grated Parmesan cheese
1/4 cup mixed chopped fresh chives and parsley
salt and freshly cracked black pepper

Heat the stock or water to a simmer in a medium sized saucepan while you cook the other ingredients.

Heat the oil in a large pot and cook the garlic for about 1 minute. Add the leeks, mushrooms and salt and pepper, and cook over medium heat for about 10 minutes, or until softened and browned. Remove from the pan and set aside.

Add 2 tablespoons of butter to the pot and cook the onion in the butter for about 5 minutes. Stir in the rice and stir and fry for about 1 minute.

Add a few tablespoons of lemon juice and a ladleful of stock or water to the pan and cook gently, stirring occasionally to prevent the rice from sticking to the pan, until all the liquid is absorbed.

Stir in more liquid as each ladleful is absorbed. Continue this process until the risotto is thick and creamy - about 20 - 25 minutes. The rice should be tender, but firm to the bite.

Just before serving, stir in the leeks, mushrooms, a tablespoon of butter, grated lemon zest and remaining lemon juice, 2/3 of the Parmesan and the fresh herbs. Adjust the seasonings if necessary. To serve, sprinkle with remaining Parmesan and herbs.