Lemon Risotto
This vibrant lemon risotto is a delightful dish that balances tangy citrus flavors with creamy, cheesy richness. Each bite offers a burst of lemon zest, complemented by the velvety texture of Arborio rice cooked to perfection. Finished off with a sprinkle of fresh chervil for a touch of herbaceous freshness, this dish is sure to brighten up your dining table.
— Constant Cookbook
Ingredients
- 3 cups vegetable stock or reduced-sodium chicken broth
- 5 Tbs. unsalted butter
- 3 Tbs. extra-virgin olive oil
- 3 Tbs. minced shallots
- 2 1/4 cups Arborio rice
- 1/2 cup fresh lemon juice
- 1/4 cup coarsely grated lemon zest
- 3/4 cup freshly grated Parmigiano-Reggiano
- cheese, plus shaved cheese for garnish
- Salt, to taste
- 1/4 cup minced fresh chervil (optional)
Instructions
- In a saucepan over high heat, combine the stock and 3 1/2 cups water and bring to a boil. Reduce the heat to low and maintain a simmer.
- In another saucepan over medium heat, melt 2 Tbs. of the butter with the olive oil. Add the shallots and sauté until translucent, 2 to 3 minutes. Add the rice and stir until it is opaque, about 3 minutes. Add about 3/4 cup of the simmering stock, adjust the heat to maintain a simmer and cook, stirring, until most of the stock is absorbed, about 3 minutes. Continue adding the stock, about 3/4 cup at a time and stirring constantly, until all but about 1/2 cup of the stock has been used, the rice is nearly tender and still slightly firm in the center, and the mixture is creamy, 20 to 25 minutes.
- Add the lemon juice to the remaining 1/2 cup stock and add the mixture, little by little, to the rice along with the remaining 3 Tbs. butter, the lemon zest and the grated cheese, always stirring constantly. Taste and adjust the seasonings with salt.
- Stir in the chervil. Transfer to a serving bowl, garnish with shavings of cheese and serve immediately. Serves 6.
Yield
Serves 6.
Comments
No comments found.