Lemon Leek Risotto

Lemon Leek Risotto
Ingredients :
2-3 cups chicken stock
3 Tbsp Organic Butter infused oil
1 large leek, sliced
1 cup Arborio rice
1/2 cup dry white wine
4 Tbsp Parmesan cheese
2 Tbsp Mascarpone cheese
1/2 lemon, zested and juiced
3/4 tsp kosher salt
3/4 tsp black pepper
2 Tbsp Milanese Gremolata Infused Oil
In a medium saucepan bring chicken stock to a simmer and cover, keep hot for use.
Preheat medium saute pan over medium heat. Put 3 Tbsp butter oil into pan and add the sliced leeks, saute until tender. Then add the rice and stir to coat with the butter, then add the white wine and simmer until reduced.
Add 1/2 cup of broth, stir until almost completely absorbed and continue adding broth 1/2 cup at a time stirring constantly until rice is tender and creamy, which is about 20-25 minutes. Remove from heat and stir in the lemon zest, juice, mascarpone and parmesan cheese, and salt and pepper. Drizzle with the Milanese Gremolata oil and serve immediately!
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