07 November 2008

Lemon Risotto

There is no 2 ways about it, I love all things citrus, and when I tried a lemon risotto on a recent outing I had to reproduce it. Here is my recipe that I served with a grilled veal chop.

Lemon risotto
For 2 people as a main course
2 cups chicken broth
Juice of 1 lemon
1 Tbsp olive oil
1 Tbsp butter
1 shallot
3/4 cup risotto rice (I used Il riso BERETTA that I found at http://www.bigjohnspfiseattle.com/, great resource for an expat like me!)
1/4 cup dry white wine
1/4 cup grated Parmesan + 1 TBSP for serving
1 pinch of lemon zest (you can add more depending on how "lemony" you want your risotto to be)
Salt and pepper to taste
Fresh Lemon thyme to add that extra zing

Warm up the broth and half of the lemon juice (it has to be hot when poured on the rice).
Sauté the shallot in a drop of olive oil (don't brown them), then add the rice and toss it so it gets covered in olive oil, at this point add the wine and half of the lemon juice, stir continuously until most of the liquid is gone.
Add half a cup of chicken/lemon broth and stir continuously until almost all absorbed, continue this process with the rest of the broth half a cup at a time (very important).
The total cooking time is about 20mn of continuous stirring on medium heat.
Half way through add the lemon thyme to taste.
When the rice is cooked and all the liquid used remove from heat and stir in the Parmesan, butter, salt, pepper and lemon zest to taste.
You should have a creamy risotto.
Serve with a topping of Parmesan and a sprig of fresh lemon thyme.

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