Best Lemon And Leek Risotto Recipes

ROCK SHRIMP, TOMATO, AND LEEK RISOTTO WITH BASIL AND MEYER LEMON

Steps:

• Carefully wash the leeks, then trim the root end and the tops just where they start to turn light green. Halve them longways, then check for mud and dirt again and rinse if necessary. Slice into thin half-moons, keeping the slices from one of the leeks separate from the other two.
• Put the slices from two of the leeks into a small saucepan, cover with the cream, and season with salt and pepper. Bring to a boil and then allow to simmer gently for about 10 minutes. Add tomato and continue to simmer.
• Meanwhile, start the risotto. In a heavy-bottomed, medium-sized stock pot, melt 1 tbsp butter. Add leeks, and sauté over medium heat for a few minutes until softened and beginning to brown slightly.
• Add rice and sauté for 2-3 minutes until coated with butter-leek mixture and beginning to toast. Add 2/3 cup wine and stir until wine is mostly absorbed. Add about 1/2 cup chicken or shrimp stock at a time, stirring frequently, waiting to add more stock until there's just a little bit of liquid left. Continue to add stock until the rice is cooked through and just barely firm in the center. Grate a bit of the Meyer lemon rind (from about 1/4 of the lemon) into the risotto, and season to taste.
• Add 1/2 basil and peas to cream mixture and stir. Check seasoning, then pour into risotto and gently fold to combine with the rice.
• Heat a large non-reactive skillet over high heat. Add 1 tbsp butter and melt, then add shrimp, season with salt and pepper, and sauté until cooked through - about 2 minutes. Add shrimp to risotto, then return skillet to heat, melt the remaining 1 tbsp butter, then add the garlic cloves, pressing them through a garlic press. Sauté for just a few seconds, then pour in 1/3 cup wine to deglaze, scraping up any browned bits on the bottom of the pan with a wooden spoon. Pour liquid into risotto, then squeeze 1/2 Meyer lemon on top and fold gently to combine.
• Serve in shallow bowls, garnishing with a grating of Parmigiano-Reggiano and some of the basil chiffonade. Serve with the same wine you used to add to the risotto.

LEEK, MUSHROOM AND LEMON RISOTTO

Steps:

• Wash the leeks well and slice. Wipe the mushrooms and slice.
• Heat the olive oil in a saute pan. Add the leeks and mushrooms, cooking over medium heat for about 5 minutes or until softened. Add the garlic and cook another minute. Remove vegetables from pan and set aside.
• Add 2 tablespoons of the butter to the pan and saute the onion over medium heat for approximately 5 minutes.
• Stir in the arborio rice and cook for 1 minute. Add one cupful of fresh stock to the pan and cook gently, stirring occasionally; until all liquid is absorbed.
• Continue stirring in one cupful of stock at a time, until each cupful is absorbed. This should take about 25 minutes. The risotto should by the end turn thick and creamy; the rice tender but not sticky.
• Just before serving, stir in the leeks and mushrooms, the remaining 2 tablespoons of butter, lemon juice and zest, half of the cheese, and the fresh herbs.
• Adjust seasoning, adding salt and pepper to taste. Sprinkle remaining cheese on top, garnish with herb sprigs and lemon wedges. Serve warm.

LEMON, LEEK AND MUSHROOM RISOTTO

Steps:

• Step #1 Wash the leeks well. Step #2 Slice in half lengthwise & roughly chop. Step #3 Wipe the mushrooms with paper towels & roughly chop. Step #4 Heat the oil In a large-ish saucepan & cook the garlic for 1 min. Step #5 Add the leeks, mushrooms & salt & pepper to taste. Step #6 Cook over med-heat/flame for about 10 mins or until softened & browned. Step #7 Remove from pan & set aside. Step #8 Add 2 tbsp of the butter to th epan & cook the onion over med-heat/flame for about 5 mins. Step #9 Stir in the arborio rice & cook for 1 min. Step #10 Add 1 ladleful of hot stock to the pan & cook carefully, stirring every once in awhile, until all the liquid is absorbed. Step #11 Add another ladleful as each previous one is absorbed, this should take about 25 mins. Step #12 The risotto will turn thick & creamy. Step #13 The rice should be tender but not sticky. Step #14 Just before serving, stir in the the leek & mushroom mixture along with the remaining butter, 3 tbsp of the lemon juice, grated lemon zest, half of the parmesan & the herbs. Step #15 Serve & sprinkle with the remainder of the parmesan & herbs.

SEARED SEA SCALLOPS WITH LEEK RISOTTO AND LEMON-BROWN BUTTER SAUCE RECIPE

Steps:

• For the Leek Risotto: In a medium saucepan, heat olive oil over medium heat until shimmering. Add rice and cook, stirring, until they turn translucent around the edges, about 3 minutes. Add 2 tablespoons butter and leeks and cook, stirring, until butter is melted and leeks are tender but not browned, about 5 minutes.
• Add wine and simmer, stirring, until it has evaporated, about 3 minutes. Add 1/2 cup warm stock and stir until almost all the liquid has been absorbed. Continue cooking the rice, adding the broth in 1/2-cup additions, and stirring until the liquid is absorbed before the next addition, until rice is al dente, about 20 minutes. The rice can be kept warm at this point until ready to finish.
• When ready to finish, stir in enough warm stock to loosen risotto to a creamy consistency. Stir in the remaining 2 tablespoons butter, mascarpone, Parmigiano-Reggiano, and lemon zest and juice. Season with salt and pepper. When finished, the grains of rice should be suspended in a thick and creamy sauce; if risotto thickens too much, simply add additional warm stock or water to restore proper consistency.
• Meanwhile, for the Lemon-Brown Butter Sauce: Add butter to a small saucepan set over medium heat. Cook, stirring and swirling the pan every few seconds, until the foam subsides and the butter begins to turn golden brown and smells nutty, about 3 minutes. Off the heat, stir in garlic and let it sizzle for about 10-15 seconds, then add lemon juice. Season with salt and pepper; keep warm.
• For the Scallops: Season scallops with salt. Let stand in the refrigerator for 15 minutes.
• Remove salted scallops from the refrigerator and pat dry. Season lightly with a little more salt. Heat vegetable oil in a large stainless steel or cast iron skillet over high heat until lightly smoking. Add scallops, leaving space between each one. Press each scallop down very lightly with a spatula to ensure good contact with the pan.
• Cook scallops without moving them until well browned on first side, 1-2 minutes. Carefully flip scallops and cook until seared on opposite side and medium-rare within, about 1 minute longer. Transfer scallops to a paper towel-lined plate to drain. To serve, scoop risotto into warmed bowls, top with scallops, and drizzle with the sauce. Top with a few peppers, if using.

LEMON AND LEEK RISOTTO

Steps:

• Bring the stock to a boil in a medium saucepan, cover, and keep warm over low heat.
• Heat the butter and olive in a large saucepan.
• Saute the leek and shallots over medium high heat, stirring occasionally, until translucent, about 5 - 7 minutes. Add the arborio and white rice to the leek/shallot mixture and sauté, stirring constantly, for 2 minutes.
• Reduce the heat to medium low, add 1 cup of the hot stock and stir frequently until absorbed.
• Continue adding 1 cup of stock at a time, stirring, and waiting for it to be absorbed before adding the next measure. This will take 25-30 minutes.
• Remove from heat and stir in the lemon zest, fresh lemon juice and the parmesan cheese.
• Cover and allow to stand for 3 minutes.