Another Attack on the US Government. Crazyness.
Leek, Mushroom, and Lemon Risotto
Adapted from 330 Vegetarian Recipes for Health
2 medium leeks, washed well, cut in half, and chopped
Scant 1 lb white button mushrooms, sliced
2 tbsp dry cooking sherry, plus a little extra
3-4 cloves garlic, pressed
1 large onion, roughly chopped
1 ½ cups Arborio rice/risotto rice
3 ½ - 4 cups water
1 ½ tbsp vegetarian chicken bullion
Rind and juice of 1 lemon
2/3 cup grated parmesan cheese
¼ cup chopped parsley, plus extra sprigs for garnish
Heat the sherry in a large pot, and then add the garlic. Stir for a couple seconds, and then add the leeks and mushrooms. Cook on medium heat for about 10 minutes, until tender. Remove from heat and set aside, saving the liquid.
Meanwhile, in a separate small kettle, add 3 ½ cups water with the bullion and bring to a light simmer.
Reheat the pot with a bit more sherry, and sauté the onions until tender, about 5 minutes. Stir in the rice for a couple seconds, and then add a ladleful of the water and bullion. Reduce the heat to medium and cook, stirring, until most of the liquid is absorbed.
Continue adding liquid a ladleful at a time, until the rice is done, about 20-25 minutes. Add the reserved leeks and mushrooms with their juice, and cook until most of that liquid is absorbed. If the rice is not tender, add the extra ½ cup water. Just before serving, add the lemon juice and rind, the cheese, and parsley. Mix well, and serve with the salt and pepper and garnish with parsley.