Risotto In A Lemon Cup
Serves: 4
Eda Schinner
1 January 1970
Based on User reviews:
48
Spice
53
Sweetness
56
Sourness
43
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 cups
Chicken Broth (low-sodium)2 tbsps
Butter (plus 1 tablespoon)1 large
Shallot (diced)1 cup
Arborio Rice1 cup
White Wine (dry)2 tbsps
Mascarpone Cheese3 tsp
Kosher SaltDirections:
1
In a medium saucepan bring the broth and 1/2 cup water to a simmer
2
Cover the broth and keep hot over low heat
3
In a medium, heavy saucepan, melt 2 tablespoons of the butter over medium heat
4
Add the shallot and saute until tender but not brown, about 3 minutes
5
Add the rice and stir to coat with the butter
6
Add the wine and simmer until the wine has almost completely evaporated, about 3 minutes
7
Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes
8
Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of the broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes
9
Remove from the heat
10
Stir in the remaining tablespoon of butter, 2 tablespoons of Parmesan, mascarpone cheese, the lemon zest and juice, and the salt and pepper
11
To serve, cut 1/4-inch off the bottom of each lemon so they stand on their own
12
Take 1-inch off the stem end
13
Using a grapefruit spoon scoop out the flesh of the lemon and discard
14
Fill each lemon with about 1/2 cup of risotto
15
Sprinkle the tops with the remaining 2 tablespoons of Parmesan
16
Serve immediately