Lemon Risotto
From dennydca 13 years agoIngredients
- 6 cups chicken stock shopping list
- 1 tablespoon extra-virgin olive oil shopping list
- 3 large shallots, chopped shopping list
- 2 cloves garlic, finely chopped or grated shopping list
- 1 cup arborio rice shopping list
- 2 lemons zested and juiced shopping list
- 1/2 cup white wine shopping list
- 1/2 teaspoon sugar shopping list
- 2 tablespoons butter, cut into small pieces shopping list
- 3/4 cup grated parmigano reggiano shopping list
- 2 tablespoons chopped mint leaves shopping list
- 1/4 cup chopped basil shopping list
- 1/4 cup cream shopping list
- salt and pepper to taste shopping list
How to make it
- In a large pot, heat the stock and 2 cups water over medium low heat.
- In another large pot heat the extra-virgin olive oil over medium to medium-high heat.
- Add the shallots and garlic to pan and saute to soften 3 to 4 minutes.
- Stir in the rice and add the zest of 2 lemons.
- Heat the rice for 1 to 2 minutes, then add the wine and cook until almost evaporated.
- Add in the hot stock, a few ladles at a time, and stir until alomst completely absorbed.
- Keep adding stock each time the stock is almost absorbed into the rice.
- When the rice is cooked, about 18 to 20 minutes, sprinkle with a 1/2 teaspoon sugar, and stir in the butter, juice of 2 lemons,
- the cheese, herbs, and cream.
- Season with salt and pepper, to taste, Serve immediately.
People Who Like This Dish 4
- refugeesrecipelisting Global, CA
- crazeecndn Edmonton, CA
- clbacon Birmingham, AL
- dennydca Las Vegas, NV
- Show up here?Review or Bookmark it! ✔
Reviews & Comments 1
-
All Comments
-
Your Comments