Ingredients:

2 large leeks, trimmed
8 oz cremini mushrooms (we used portabella)
2 Tbsp olive oil
3 garlic cloves, crushed
6 Tbsp butter
1 large onion, roughly chopped
1 3/4 cups arborio rice (we did go out and get this kind. It is supposed to get creamier, but regular rice might work just fine.)
5 cups hot vegetable stock
1 lemon (juice and grated zest)
2/3 cup Parmesan cheese
1/4 cup mixed chopped chives and parsley
Cooked salad shrimp (optional - we added this to the recipe, and it went together really well)
salt and pepper
lemon wedges, flat-leaf parsley to serve

(serves 4)

Directions:

1. Wash the leeks well. Slice in half lengthwise and roughly chop. Wipe the mushrooms with paper towls and roughly chop.
2. Heat the oil in a large saucepan and cook the garlic for 1 minute, taking care not to burn it. Add the leeks, mushrooms and plenty of seasoning and cook over medium heat for about 10 minutes, or until softened and browned. Remove the mixture from the pan and set aside.
3. Add 2 tablespoons of the butter to the pan and cook the onion over medium heat until golden and soft.
4. Stir in the rice and cook for 1 minute. Add a ladleful of stock to the pan and cook gently, stirring occassionally, until all the liquid is absorbed.
5. Gently stir in more liquid as each ladleful is absorbed; this should take 20-25 minutes in all. The risotto will turn thick and creamy, and the rice should be tender but not sticky or gluey.
6. Just before serving, stir in the leeks, mushrooms, remaining butter, grated lemon zest and 3 Tbsp of the juice, half the Parmesan and herbs (as well as the shrimp, if desired). Serve with lemon wedges and sprigs of flat-leaf parsley. Add remaining Parmesan as desired.