The leeks in this risotto really makes the recipe a standout. This risotto would go very nicely with seafood!
5 cups of vegetable or chicken broth
8 ounces of trimmed leeks
2-3 cups mushrooms
2 tablespoons olive oil
3 garlic cloves, crushed
6 tablespoons butter
1 large onion, roughly chopped
1 3/4 cups risotto rice
zest of 1 lemon
3 tablespoons lemon juice
2/3 cup freshly grated parmesan
4 tablespoons parsley
salt and pepper to taste
Garnishes: lemon wedges and parsley
Pour the vegetable or chicken broth into a small saucepan over medium-high heat. Bring it to a simmer.
Meanwhile, wash the leeks. Slice them in half lengthwise, and chop them roughly. Chop the mushrooms. Set aside.
Heat the oil in a large saucepan over medium heat. Add the garlic, and cook for 1 minute. Add leeks, mushrooms, salt and pepper; cook for about 10 minutes, or until softened and browned. Transfer the vegetables to a plate or bowl.
Return the saucepan to medium heat, and add 2 tablespoons of butter. As soon as it melts, add the onion and cook for 5 minutes, until soft and golden. Stir in the rice, and cook for about 1 minute, until the grains begin to look translucent and are covered in butter. Add a ladleful of stock to the pan, and cook gently, stirring occasionally, until the liquid has been absorbed. Continue to add stock, a ladleful at a time, until all the stock has been absorbed. This should take about 25-30 minutes. The risotto will turn thick and creamy, and the rice should be tender but not sticky.
Just before serving, stir in the leeks, mushrooms, remaining butter, lemon zest and juice. Add half the grated Parmesan and herbs. Adjust the seasoning and serve, sprinkled with the remaining Parmesan and herbs. Garnish with lemon wedges and parsley.
Adapted from Ezra Pound Cake