Lemon Risotto with Leeks and Mushrooms

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 RisottoLemon Risotto with Leeks and Mushrooms
Recipe by
Cuisine: Italian
Published on June 1, 2007

Creamy mushroom risotto with leeks, onion and garlic seasoned with lemon

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  • 6 cups vegetable stock or water seasoned with salt and celery seed
  • 2 tablespoons olive oil
  • 3 cloves garlic, crushed or minced
  • 2 leeks, sliced
  • 8 oz cremini mushrooms, chopped
  • fresh ground black pepper to taste
  • 3 tablespoons butter
  • 1 large onion, chopped
  • 1 3/4 cups arborio or other risotto rice
  • zest and juice from 1 lemon
  • 3/4 cup fresh grated Parmesan cheese
  • 1/4 cup mixed chopped fresh chives and parsley
  • Heat the stock or water to a simmer in a medium saucepan while you prepare the other ingredients.

  • Heat the oil in a large saucepan over medium heat. Add the garlic and stir for 1 minute. Add the leeks, mushrooms and black pepper, and sauté for10 minutes or until the leeks are softened and browned. Remove from the pan and set aside.

  • Melt 2 tablespoons of the butter in the pan. Add the onion and cook for 5 minutes or until softened. Add the rice and stir for 1 minute, making sure that the grains are coated in butter.

  • Add a few tablespoons of lemon juice and a ladleful of the hot 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 for about 20 to 25 minutes or until the risotto is thick and creamy. The rice should be tender, but firm to the bite. You may not require all the vegetable stock or water.

  • Just before serving, stir in the leeks, mushrooms, the remaining tablespoon of butter, remaining lemon juice and the lemon zest, two-thirds of the Parmesan cheese, and two-thirds of the fresh herbs. Remove from heat and adjust the seasonings if necessary.

  • Serve right away, garnished with the remaining Parmesan cheese and fresh herbs.

Makes 6 to 8 servings


Jacqueline Meldrum said...

Well snap! Great minds think alike and all that!
I posted a mushroom risotto today as well!

Dazy said...

I'm making this for dinner tonight. I think I'll try to shoot it, but I don't think it will be as pretty as your picture!

Fzzzzzzzt said...

I made this tonight and it was PERFECT. Thanks for the recipe!