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Lemon Risotto

Delicate flavor with citrus juice.

Lemon Risotto

Risotto or Risotto al Limone is a simple dish with basic ingredients.
Thus, it has a light, delicate flavor with citrus juice and the flavor takes center stage, without ever being overpowering.

Ingredients:

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  • 1.5 liters chicken or vegetable stock
  • 400 g carnaroli rice (or any risotto rice you can get)
  • 1 medium onion
  • 2 Tbsp salted butter
  • 2 Tbsp EV olive oil
  • 125 ml dry white wine (skip if you don’t do alcohol)
  • salt if needed
  • freshly ground black pepper
  • For finishing the Risotto
  • 2 Tbsp cold salted butter
  • 60 g parmesan cheese
  • 1 large egg yolk lightly beaten
  • 2 Tbsp limoncello completely optional
  • juice of 1 large lemon
  • zest of 2 large lemons
  • To serve
  • lemon wedges
  1. Instructions:
  2. Place the broth or water with the stockpot on high heat. Once it boils, reduce the heat and let it simmer happily.
  3. While waiting for the broth, chop the onion finely. Sit aside.
  4. Heat the butter and olive oil over low heat and fry the onions for 3 minutes, stirring.
  5. Add rice and cover with all that fat, stirring well.
  6. Roast the rice for another 3 minutes, until the edges are translucent.
  7. Raise the heat to medium and pour in the wine, stirring occasionally, and allow it to evaporate, stirring a little. Skip this step, if you don’t drink alcohol.
  8. Add 1 cup of stock over low heat and stir gently.
  9. You can take a break, no need to be constantly round and round, just stirring regularly while the broth evaporates.
  10. When the broth evaporates, add ½ cup more broth, stir, and repeat this process for 12 minutes. Yes, watch the clock or set your own kitchen timer.
  11. Check the rice at the 12-minute mark. It should be fully cooked, depending on the rice and the heat. Is it cooked – mushy on the outside with only a dent in the middle? Does the risotto look creamy? Like a thicker version of milky rice?
  12. If so, it was done. If not, add 1/4 cup broth, stirring. When this stock is absorbed, check again.
  13. You don’t really need to cook for longer than 15 to 17 minutes total.
  14. Then check the seasoning – do you need salt? Add a little if you think it is, and stir it in.
  15. Remove the risotto from the fire. Put the butter, Parmesan, egg yolk, limoncello, if using, lemon juice and half of the lemon peel into the risotto.
  16. Using a wooden spoon, stir well and vigorously for a full 30 seconds.
  17. Cover and leave to rest for two minutes.
  18. Pour the risotto into serving plates and top with a little lemon zest.
  19. Serve with a slice of lemon for each dinner to squeeze more juice if desired.

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