Around two years ago, when Fabio was new to Vancouver, he wasn’t able to work a typical job, so he began to teach himself to cook, and he did so by trying out all sorts of different recipes every night for our dinner. This recipe is one of the winners, one of the ones that we return to time and again.
Whenever I have risotto, especially the decadent ones filled with cheese and butter I always think back to the first risotto I tried. It wasn’t even too many years ago now, yet it was still well before I began to venture into the kitchen myself, and at the same time before I gave much thought to the different components that my food was made of. I remember an oozing plate of rice that was served family style with a bowl of grated parmesan on the side to add to taste. It was incredible. I remember thinking.. This is rice??! It was pretty great to enjoy in ignorance that this was just what happened to slow cooked rice. The parmesan seemed to be added just at the end as a garnish. I know better now that most things that taste that delicious are because they are filled with butter and cheese.
It works out well for me then, that this is a meal that Fabio is generally in charge of making, so I can try to have that same experience of having a plate of oozing risotto served with a sprinkling of asiago or parmesan on the side to taste… because it’s really just the rice that tastes this great right!??
In all seriousness…the lemon juice and zest are what take this risotto to the next level. We always go a little heavy on it at the end as it does seem to lighten up the decadence of the meal. Enjoy!
- 2 Large Leeks / Puerros
- 1/2 cup Mushrooms / taza de hongos
- 2 Tbsps Olive oil / cucharadas de aceite de oliva
- 3 Cloves of Garlic / dientes de ajo
- 6 Tbsps Butter / cucharadas de mantequilla
- 1 Large Onion / cebolla
- 1 3/4 Cups Arborio rice / tazas de arroz Arborio
- 5 Cups chicken (or veggie) stock / tazas de caldo de pollo ( o de vegetales)
- Grated zest and juice of 1 lemon / cascara rallada y jugo de 1 limon
- 1/3 Cup Parmesan cheese / taza de queso parmesan
- 2/3 Cup Asiago cheese / taza de queso asiago
- 1/4 Cup chopped Parsley / taza de perejil cortado
Wash the leeks and chopped them, same with the mushrooms. / Lavar bien los puerros y cortalos en rodajas, tambien cortar los hongos.
- Heat the oil and cook the garlic for 1 minute, add the leeks, mushrooms and season with salt and pepper. Cook over medium heat for 10 minutes or until soft and then set aside until later / Calentar el aceite y agregar el ajo, cocinarlo por 1 minutos y despues agregar el puerro, hongos y sal y pimienta al gusto. Cocinarlos por 10 minutos o hasta que esten blandos.
- In a separate pan add 3 tbsps of butter and cook the onions under medium heat for 5 minutes / En otra olla agregar 3 cucharadas de matequilla y cocinar la cebolla en fuego medio por 5 minutos.
- Add the arborio rice to the softened onions and cook for 1 minute, add carefully the stock (1 cup at a time) stirring occasionally until the liquid is absorbed and then adding more stock continually stirring. This should be take between 20 to 25 minutes and the rice will be tender but not sticky / A la misma olla agregar el arroz y cocinarlo por 1 minuto, gentilmente agrege 1 taza del caldo y bata el arroz para que no se pegue, hacer esto gentilmente taza por taza hasta que el caldo se acabe. Este proceso durara unos 20 a 25 minutos
- When the stock has been all absorbed and the rice is ready, add the leek and mushroom mixture, butter, lemon zest, 3 tbsps of lemon juice and the Asiago and parmesan cheese. Once everything is mixed together well, add the parsley and give it one final stir together / Cuando el arroz este listo agrege el puerro, cebolla, el resto de la mantequilla, la cascara y jugo de limon y los dos quesos con el perejil. Mezclar bien.
- Serve hot with sprigs of parsley and some extra parmesan or asiago on the side to add to taste / Servir caliente y con extra perejil encima si quisiere.