Lemon and herb risotto with fried mushrooms
A recipe from the Good Food collection.
Ingredients
1 litre (32 fl oz) chicken or vegetable stock
pinch of saffron threads
2 tablespoons olive oil
2 leeks (white part only), thinly sliced
2 garlic cloves, crushed
2 cups (440 g/14 oz) risotto rice
2–3 teaspoons finely grated lemon zest
2–3 tablespoons lemon juice
2 tablespoons chopped flat-leaf (Italian) parsley
2 tablespoons snipped chives
2 tablespoons chopped oregano
¾ cup (75 g/2½ oz) freshly grated Parmesan cheese
100 g (3½ oz) mascarpone cheese
30 g (1 oz) butter
1 tablespoon virgin olive oil
200 g (6½ oz) small flat mushrooms, cut into thick slices
1 tablespoon balsamic vinegar
Method
Step 1
Pour the stock into a saucepan and add the saffron threads. Bring to the boil, then reduce the heat, cover and keep at a low simmer.
Step 2
Heat the olive oil in a large saucepan over medium heat. Add the leek, cook for 5 minutes, then add the garlic and cook for a further 5 minutes, or until golden. Add the rice and stir until well coated. Add half the lemon zest and half the juice, then add ½ cup (125 ml/4 fl oz) of the hot stock. Stir constantly over medium heat until all the liquid has been absorbed. Continue adding more liquid, ½ cup (125 ml/4 fl oz) at a time until all the liquid is absorbed and the rice is tender and creamy; this will take around 25–30 minutes. (You may not need to use all the stock, or you may need a little extra—every risotto will be slightly different.)
Step 3
Remove the pan from the heat. Stir in the herbs, Parmesan, mascarpone and the remaining lemon zest and lemon juice, then cover and keep warm.
Step 4
To cook the mushrooms, melt the butter and virgin olive oil in a large frying pan, add the mushroom slices and vinegar and cook, stirring, over high heat for 5–7 minutes, or until the mushrooms are tender and all the liquid has been absorbed.
Step 5
Serve the risotto in large bowls topped with the mushrooms. Garnish with sprigs of fresh herbs, if desired.
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