Leek and Mushroom Risotto with Fresh Herbs, Lemon & Parmesan Crisps

Prepare your ingredients: juice the lemon to obtain 1/3 of its juice per person, slice the button mushrooms and leek, finely chop the garlic, and pluck the leaves from the fresh thyme stems. Set aside a portion of the finely grated Parmesan cheese for the crisps.

Start by making the Parmesan crisps. In a non-stick pan over medium heat, spoon small mounds of the reserved Parmesan cheese. Flatten slightly and cook until golden and crisp, about 1-2 minutes per side. Set aside on a paper towel to drain.

In a large pan, melt the butter over medium heat. Add the sliced leeks and chopped garlic, sauté until they are soft and translucent, about 5 minutes. Stir frequently to avoid browning.

Add the sliced mushrooms to the pan, and cook until they have released their moisture and become golden, around 5 minutes. Stir occasionally.

Stir in the risotto rice, ensuring it is well coated with the butter and vegetable mixture. Cook for 1-2 minutes until the edges of the rice become slightly translucent.

Gradually add the vegetable stock, about 400ml per person, to the rice. Allow each addition to be almost fully absorbed before adding the next, stirring frequently. This process should take about 18-20 minutes. The rice should be tender but with a slight bite.

Halfway through cooking, stir in the lemon juice and fresh thyme leaves. Continue to add stock and stir as described in the previous step.

Once the risotto is creamy and the rice is cooked to your liking, remove the pan from heat. Season with salt and pepper to taste. Let it rest for a minute before serving.

Serve the risotto hot, topped with the Parmesan crisps and a sprinkle of fresh thyme leaves. Offer additional lemon wedges on the side if desired.