Lemon Risotto With Bacon Mushroom Food

LEMON & PEA RISOTTO

Steps:

• Heat a large saucepan over a medium heat, then toast the rice, stirring constantly, for 1 min. Add 1 ladleful of hot stock and stir until absorbed. Reduce the heat. Add the rest of the stock, a ladleful at a time, until the rice is almost cooked and stock is absorbed, about 20 mins.
• Stir in the peas, cooking for 3-5 mins, then remove the pan from the heat. Add the cheese, lemon juice and seasoning, then stir. Scatter with the lemon zest, then serve immediately, with extra grated Parmesan.

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 RISOTTO

Steps:

• Sautee onion in butter until soft.
• Stir in lemon zest.
• Add rice to onion mixture.
• Stir well to coat all grains of rice.
• Adjust heat to low-medium.
• Add 1/2 cup of broth plus 2 Tbsp lemon juice.
• Broth should simmer, reduce and thicken.
• Add another 1/2 cup of broth.
• Stir until absorbed.
• Add another 1/2 cup of broth and repeat process with remainder of broth and then water- 1/2 cup at a time.
• If necessary, add more water.
• When rice is done (tender but not mushy), remove from heat and stir in parmesan cheese and parsley.
• Season with salt, pepper and the remainder of lemon juice.
• Serve with grated parmesan on top.

MUSHROOM RISOTTO

Steps:

• Put the porcini in a small bowl, pour over 300ml boiling water and leave to soak for 15 minutes. Strain the liquid through a fine sieve into a jug and top up with boiling water to 600ml. Crumble in the stock cube or stir in 1 tsp of stock powder or liquid. Roughly chop the porcini.
• Heat 1 tbsp olive oil in a wide, shallow, non-stick pan and add the chestnut mushrooms. Fry, keeping the heat fairly high, until the mushrooms have turned golden and shrunk a little (this will help concentrate the flavour). Scrape the mushrooms out of the pan into a bowl and give the pan a wipe.
• Add 1 tbsp of oil and the butter to the pan, and cook the shallots and garlic until softened. Add the porcini and risotto rice, and stir until coated. Tip in the wine and simmer until it's all absorbed. Gradually add the porcini stock liquid, stirring until the rice is almost tender, then add the chestnut mushrooms. Add the last of the stock along with the spinach, pecorino and lemon zest. Take off the heat, put on a lid and sit for 5 minutes before serving in bowls with extra cheese, if you like.

PEA AND BACON RISOTTO

Steps:

• Bring broth and water to a simmer in a small saucepan.
• Cook bacon in a small heavy saucepan over medium-low heat, stirring, until crisp. Transfer with a slotted spoon to a paper towel to drain.
• Add garlic to bacon fat in pan and cook, stirring occasionally, until pale golden, about 1 minute. Add rice, stirring to coat.
• Add 1/4 cup hot broth mixture and simmer briskly, stirring constantly, until broth is absorbed. Continue simmering and adding hot broth mixture, about 1/4 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is just tender and creamy-looking but still al dente, 18 to 22 minutes. (Reserve leftover broth mixture.)
• Add peas and cook, stirring occasionally, 2 minutes.
• Stir in cheese, butter, zest, and juice. Thin risotto with some of reserved broth mixture if desired and season with salt and pepper. Top with bacon.

MUSHROOM-STUFFED CHICKEN WITH LEMON THYME RISOTTO

Steps:

• Heat oven to 180C/fan 160C/gas 4. First, make the stuffing. Finely chop the soaked porcini and set aside. Heat the oil in a shallow pan, then gently cook the onion for 5 mins, stirring occasionally. Add the porcini, button mushrooms and thyme leaves, season, turn the heat up, then cook for another 5 mins until the mushrooms have softened.
• Add the wine to the pan, then reduce fiercely until nearly dry. Add 50ml of the porcini soaking liquid, then continue to reduce for a couple of mins until you have a syrupy sauce. Allow to cool for a couple of mins, then carefully spoon between the skin and the flesh of the chicken breasts. Can be made a day ahead and chilled, or frozen for 1 month. Defrost in fridge before cooking. Season, place on a baking tray, skin-side up, then cook in the oven for 20 mins, until the chicken is cooked through and golden.
• While the chicken is cooking, make the risotto. Heat the butter and olive oil in a saucepan. Add the celery and onion, then cook over a medium heat for 5 mins until softened. Add the rice, coat it well in the oil, then cook for 1 min. Gradually add the stock a ladleful at a time, stirring with each addition until absorbed. Continue adding the stock and stirring until the risotto is oozing and thick - about 20 mins. Stir in the thyme, lemon juice, zest and Parmesan.
• When the chicken is cooked through and golden, remove from the oven. Spoon the risotto onto serving plates, sprinkle with the extra Parmesan and top with a chicken breast. Spoon over the juices from the chicken pan, then serve immediately.

LEMON RISOTTO WITH GRILLED TIGER SHRIMP

Steps:

• Pour the stock into a saucepan and place over medium heat, bring to a boil then reduce to a simmer.
• In another saucepan, heat half the oil and all the butter. Add the shallots and cook gently for 5 minutes, then add the rice and stir until well coated. Pour in the vermouth and stir until absorbed by the rice.
• Add a ladleful of hot stock, keep stirring the simmering rice until the liquid is almost completely absorbed. Now add another ladleful of stock and continue cooking, adding more stock only when the previous liquid has been completely absorbed.
• After 15 to 20 minutes, the rice will be creamy and cooked but still slightly al dente. Preheat the broiler and place the shrimp on a baking sheet, shell-side down. Season them with salt and pepper, then drizzle over the remaining olive oil. Broil the shrimp just until they turn opaque, 2 to 3 minutes.
• Stir the herbs, zest and juice (you should have about 2/3 cup (150 mL) into the rice. Season with salt and pepper, then divide the risotto between 6 plates and top with the cooked shrimp.

RISOTTO WITH PARMESAN AND LEMON

Steps:

• Bring the chicken stock to a simmer in a large saucepan over medium heat.
• Meanwhile, heat 2 tablespoons olive oil in a separate large saucepan over medium heat. Add the onion and a touch of salt and cook, stirring often, until the onion is tender, about 8 minutes. Add the rice and cook, stirring, until toasted, about 2 minutes. Add the wine and cook until evaporated, 2 to 4 minutes.
• Add 1 cup simmering chicken stock to the rice and cook, stirring constantly, until absorbed. Repeat, adding the stock 1 cup at a time, until the rice is al dente and creamy in texture, about 20 minutes. (You might not use all of the stock.)
• When the rice is al dente, remove from the heat and stir in the cheese, chives and lemon juice. Stir in the remaining 1/4 cup olive oil.
• Divide the risotto among shallow bowls. Drizzle with olive oil, top with the lemon zest and more chives, and season with salt and pepper.

LEMON RISOTTO

Steps:

• Bring the broth to a simmer in a saucepan over medium heat; reduce heat to low and cover to keep warm.
• Melt 1 1/2 TBS butter with the olive oil in a large heavy sauce pan over medium heat.
• Add shallots to this and saute until tender, (3-5 minutes).
• Add rice and stir for 1 minute.
• Add wine and stir until evaporated, about 30 seconds.
• Add 1 1/2 cups hot broth, and simmer until absorbed, stirring frequently to prevent sticking.
• Ladle in the remaining broth, 1/2 cup at a time, allowing broth to be absorbed before adding more, and stirring frequently until rice is creamy and tender.
• You will use all the broth, and the key is to do this simmering slowly; it will take about 35-40 minutes.
• When all the broth has been absorbed, stir in the cheese and remaining 2 TBS butter.
• Stir in the parsley, lemon juice, and zest.
• Season to taste with salt and pepper, and serve.

LEMON RISOTTO WITH BACON & MUSHROOM

Steps:

• In a small pot combine lemon juice and stock and bring to a simmer.
• Keep covered with a lid so it does not evaporate all away.
• Lightly spray olive oil in another large heavy based pot.
• Add the onion and bacon and cook over a medium heat until onion is softened.
• Add arborio rice and cook over medium heat until rice warms for about 5 minutes (don't allow to brown).
• Add 1 cup of the hot lemon stock to the rice, stirring well with a wooden spoon.
• Once the stock has absorbed, add the mushrooms and another cup of hot stock.
• Stir well and wait until the stock has been absorbed before adding another cup of the hot stock.
• Repeat the above step until all the stock has been absorbed (adjust consistency with more/less water or stock if required).
• Remove from heat and stir in parmesan cheese.
• Cover with lid and let stand for 5 minutes before serving.

COURGETTE AND LEMON RISOTTO

Steps:

• Bring the stock to a simmer in a saucepan, then keep warm over a low-medium heat.
• Heat the butter in a large, heavy-based saucepan over a medium heat. Add the shallots, garlic and thyme and fry for 1-2 minutes, or until softened.
• Add the rice and stir well until it is coated in the melted butter. Add the wine and simmer until it has almost evaporated.
• Add a couple of ladlefuls of the hot stock to the pan, bringing each to a simmer and stirring regularly, until the rice has absorbed most of the liquid. Continue to add the stock a little at a time, stirring the rice regularly.
• When half of the stock has been added to the rice, stir in the courgettes, then continue to add the remaining stock until the rice is tender but has a slight bite ̶ about 15-18 minutes total cooking time.
• Stir in the parmesan, lemon zest and lemon juice (to taste). Season well with salt and freshly ground black pepper. Serve in bowls, sprinkled with more grated parmesan.

MUSHROOM, CHICKEN & BACON RISOTTO WITH A SPINACH SALAD

Steps:

• Soak the dried mushrooms in 500ml boiling water for 20 mins, then sieve the mushrooms and add liquid to a saucepan. Quickly rinse the mushrooms to ensure no dirt present, then chop and add to the chestnut mushrooms.
• Add the stock to the saucepan holding the mushroom liquid, bring to the boil, and keen on a low simmer.
• Season the chicken thighs with salt and pepper.
• Heat a frying pan on a medium heat. Add 25g butter to a frying pan, along with some olive oil (to avoid the butter burning), and once the butter melted, add the chopped chicken thighs. Cook for a few minutes, stirring, until the thighs are browned. Then put the chicken on a plate to the side.
• Put frying pan back on heat, add 25g butter and allow to melt. Add bacon and cook until starting to turn golden brown. Then add the chopped onion and cook until it's translucent and soft. Then add the sliced mushrooms and porcini mushrooms and cook for a further 8--10 minutes.
• Add the rice to the frying pan and stir continuously until the rice is completely coated in butter, shiny, and the edges of the grain start to look transparent.
• Pour the white wine into the frying pan and simmer until totally evaporated.
• Add one ladleful of stock, and stir the rice over a low heat until liquid is absorbed. Add another ladleful of stock and continue stirring. Repeat until the rice is cooked al dente (after say 25-30 mins). It should be slightly firm but with a starchy bite in the middle. The risotto should be creamy and slightly soupy, and when you draw a wooden spoon through it, there will be a wake that holds for a few moments.
• Add the final ladle of stick and add the chicken thigh to reheat. Stir in the chopped parsley, parmesan, and 10g of butter. Leave to rest for a few minutes, then serve.
• To make the salad: Put balsamic vinegar, lemon juice, olive oil, and a good pinch of salt and pepper into a large salad bowl. Add the pine nuts, sliced spinach leaves, mint leaves, sun-dried tomatoes, and cucumber. Toss together and serve.