Leek Mushroom & Lemon Risotto Recipe

Risotto is a classic Italian rice dish made with a short to medium grain, plump rice which is high in starch content. It is one of those dishes where the star of the dish is its simplicity. Risotto draws its brilliance from a good rice cooked in a vegetable stock along with some vegetables. This holiday season make this Leek Mushroom & Lemon Risotto to win over your family and friends.  Butter (Salted), Extra Virgin Olive Oil, Garlic, Leek, Button mushrooms, White Wine, Vegetable stock, Lemon zest, Lemon juice, Risotto Rice, Cheddar cheese, Salt and Pepper   1 tablespoon Butter (Salted) 1 tablespoon Extra Virgin Olive Oil 3 cloves Garlic , finely chopped 2 Leek , thinly sliced (only white part) 8 Button mushrooms 1/4 cup White Wine 1 1/2 cups Vegetable stock Lemon zest , from one lemon Lemon juice , from one lemon 1/2 cup Risotto Rice 1/4 cup Cheddar cheese , aged Salt and Pepper , to taste     20   40     To begin making the Leek Mushroom & Lemon Risotto, heat the butter and olive oil in a heavy bottom pan over a medium heat.Add the garlic, leek and mushroom and saute for 2-3 minutes until leeks and the mushrooms get lightly soft.Add the rice and wine and bring to the the risotto to a brisk boil. Reduce the heat and simmer till wine is completely absorbed. Once the wine is completely evaporated, add the vegetable stock and simmer until the rice is completely cooked and all the stock is absorbed. If the stock dries up before the rice is cooked add a little more warm water or stock and keep stirring intermittently so the rice does not get burn from the bottom and gets cooked evenly.Once the rice is cooked, stir in the cheese, salt, lemon zest, lemon juice and stir until the cheese melts into the risotto. Finally sprinkle crushed black pepper.Serve the Leek Mushroom & Lemon Risotto warm along with a side of Rustic Rosemary Garlic Zucchini Bread and a glass of wine for a weekend dinner.