Lemon and Herb Risotto with Fried Mushrooms

1.5L chicken or vegetable stock, hot
2 Tbs olive oil
2 leeks (white part only), thinly sliced
2 garlic cloves, crushed
2 cups risotto rice
2-3 tsp lemon zest, finely grated
2-3 Tbs lemon juice
2 Tbs parsley, chopped
2 Tbs chives, snipped
2 Tbs oregano, chopped
3/4 cup parmesan cheese, grated
100g mascarpone cheese
30g butter
1 Tbs olive oil
200g mushrooms
1 Tbs balsamic vinegar

Heat oil over medium heat. Add the leek, cook 5mins, add garlic and cook further 5mins or until golden. Add the rice and stir until well coated. Add half the lemon zest and juice, then 1/2 cup hot stock. Stir constantly over medium heat until the liquid is all has been absorbed. Continue adding more liquid, 1/2 cup at a time until all the liquid id absorbed and the rice is tender and creamy (25-30mins). Remove the pan from the heat and stir in herbs, parmesan, mascapone and remaining lemon zest and juice, then cover and keep warm.

To cook the mushrooms, melt the butter and oil in a frying pan, add the mushrooms and vinegar and cook, stirring over high heat for 5-7mins, or until the mushrooms are tender and all the liquid has been absorbed. Serve risotto topped with mushrooms, garnish with fresh herbs.