Lemon Risotto
Serves: 2
Ewell Douglas
1 January 1970
Based on User reviews:
51
Spice
51
Sweetness
42
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 cups
Water1 tbsp
Extra-Virgin Olive Oil1 small
Onion (to medium, chopped)2 cloves
Garlic (finely chopped or grated)1 cup
Arborio Rice2
Lemons1 cup
White Wine1 tsp
Sugar2 tbsps
Butter (cut into small pieces)1
SaltDirections:
1
In a large pot, heat the stock and 2 cups water over medium low heat
2
In a risotto pot or large skillet with a rounded bottom, heat the extra-virgin olive oil over medium to medium-high heat
3
Add the onions and garlic to pan and saute to soften 3 to 4 minutes Stir in the rice and add the zest of 1 lemon
4
Heat the rice for 1 to 2 minutes, then add the wine and cook until evaporated
5
Add in the hot stock, a few ladles at a time, and stir for a minute with each addition, to develop the starch and the creamy aspect
6
Total cooking time will be about 18 minutes or so
7
Keep adding stock each time the pan starts to become dry at the edges
8
While the rice cooks, peel and supreme or section the flesh of a lemon and finely chop
9
Sprinkle with a 1/2 teaspoon sugar
10
When rice is cooked to al dente, stir in the butter, lemon sections, juice of 1 lemon, the cheese and herbs
11
Season with salt and pepper, to taste, and transfer to a serving bowl
12
Serve immediately