Creamy Leek And Lemon Risotto |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A simple comforting risotto made with leeks and lemon. Ingredients:
4 leeks |
1 large onion |
250g mascarpone |
2 lemons |
6 bay leaves |
risotto rice (see directions below) |
a glass of white wine |
vegetable stock powder |
parmesan to serve |
Directions:
1. Boil some water and add a teaspoon or so of stock powder.
2. Finely chop the onion. Wash and trim the leeks, then cut into lengths of an inch or so.
3. Fry the onion and the leeks in a little butter until they soften.
4. Before they brown, add the rice. I put a handful of rice in per person, plus one more, plus one for the pot. So for four people, use six handfuls. Fry the rice with the leeks until it goes glossy.
5. Add the glass of wine and simmer.
6. Throw in the bay leaves and the juice of both lemons.
7. When the rice looks dry, add some stock and simmer down over a medium heat. Repeat, stirring often, until the rice is cooked. Taste regularly until most of the crunch has gone.
8. Turn the hob off and cover. Leave the risotto to steam for five minutes or so.
9. Stir in the mascarpone and a sprinkling of grated parmesan.
10. Plate up and sprinkle a little more parmesan over the top to taste.
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