Italian Vegetables Recipes - Lemon, Leek and Bay Leaf Risotto Recipe

Ingredients

• 1/4 cup butter

• 1 onion, finely chopped

• 2 garlic cloves, crushed

• 2 leeks, trimmed, washed, and sliced

• 1 1/4 cups risotto rice

• 6 bay leaves, bruised

• 2/3 cup dry vermouth

• 4 1/2 - 5 cups hot Chicken Stock or Vegetable Stock (refer recipe)

• juice and zest of 1 large lemon

• 1/4 cup mascarpone cheese

• 1/4 cup Parmesan cheese, freshly grated, plus extra for serving

• salt and pepper

Serves 4

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Method:

1. Melt the butter in a heavy-based saucepan.  Add the onion, garlic, and leeks and sauté for 10 minutes, until softened but not browned.

2. Add the rice and bay leaves and stir well to coat the grains with the butter. Add the vermouth, bring to a boil, and cook until the liquid has reduced by half.

3. Add the hot stock, a ladleful at a time, stirring until each addition is absorbed into the rice.

4. Continue adding stock in this way, cooking until the rice is creamy but the grains are still firm. This should take about 20 minutes.

5. Add the lemon juice and zest, season to taste with salt and pepper, and stir for a further 5 minutes.

6. Add the mascarpone and  Parmesan, stir once, cover, and leave the risotto to rest for a few minutes before serving with grated Parmesan.

Note: The addition of bay to this lemon risotto imparts a wonderful flavor and aroma. This dish is a good accompaniment to grilled fish or shellfish.