Lemon Risotto
"Lemony, but not over-powering. In my opinion, the perfect accompaniment to simply-prepared grilled fish, especially salmon."
photo by PaulaG
- Ready In:
- 55mins
- Ingredients:
- 11
- Serves:
-
6-8
ingredients
- 6 cups chicken broth
- 3 1⁄2 tablespoons butter, divided
- 1 1⁄2 tablespoons olive oil
- 2 large shallots, finely minced
- 2 cups arborio rice
- 1⁄4 cup dry white wine
- 1 cup parmesan cheese, freshly grated
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh lemon juice
- 4 teaspoons lemon zest, finely minced
- salt and pepper, to taste
directions
- Bring the broth to a simmer in a saucepan over medium heat; reduce heat to low and cover to keep warm.
- Melt 1 1/2 TBS butter with the olive oil in a large heavy sauce pan over medium heat.
- Add shallots to this and saute until tender, (3-5 minutes).
- Add rice and stir for 1 minute.
- Add wine and stir until evaporated, about 30 seconds.
- Add 1 1/2 cups hot broth, and simmer until absorbed, stirring frequently to prevent sticking.
- Ladle in the remaining broth, 1/2 cup at a time, allowing broth to be absorbed before adding more, and stirring frequently until rice is creamy and tender.
- You will use all the broth, and the key is to do this simmering slowly; it will take about 35-40 minutes.
- When all the broth has been absorbed, stir in the cheese and remaining 2 TBS butter.
- Stir in the parsley, lemon juice, and zest.
- Season to taste with salt and pepper, and serve.
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Reviews
-
Wonderful risotto with a very subtle lemon flavour. Served it with crab cakes. The only adjustment I made was to cut the recipe in half for two of us. Thanks for a lovely comforting dish. -
I just used this recipe tonight as a base. I added shrimp, lobster, asparagus, and when served drizzled with a fresh basil oil - THANKS for the wonderful recipe - it is a keeper!!!! -
This is very good! Directions are perfect. Went very well with Maple Glazed Salmon recipe 102139 by eebrag. -
Wow, this was delicious! This is the first time I've made risotto and it won't be the last! Loved the taste of lemon and parmesan, with parsley. I can hardly wait to use the leftover rice with a wild mushroom ragout! Thanks so much!
RECIPE SUBMITTED BY
FlemishMinx
Belgium
I am an American married to a Belgian, and have lived in Belgium since December 1999. Cooking is my major hobby. I'm also an avid reader, but I have difficulty finding the time. I love to travel. Since moving to Europe I've been lucky enough to have had the opportunity to go a couple of times per year to Paris, as well as having visited London, Rome, Florence, Naples, Amsterdam, and of course Brussels and Antwerp. I've seen at least parts of most regions of France, as well as parts of Germany, Austria, a great deal of Switzerland, Slovenia, Croatia, Luxembourg, and Monaco. I'm absolutely in love with the Bay of Naples and Sorrento coast areas of Italy, which my husband and I recently re-visited on a trip that included Rome, Puglia, Umbria and Marche. I'm still looking forward to Ireland, Spain, Portugal, the Czech Republic . . . the list is too long ! One of the bonuses of travel is getting to taste the local cuisine, and afterward trying to figure out how to duplicate it at home.
I think cooking is one of the nicest things a person can do for someone they love (including themself!)
I had to submit a picture with me and my cat, Sophie, as she insists on sitting in my lap when I'm sitting at the computer. If you are wondering what all that stuff hanging on the wall behind us in the photo is, it is just a small part of my husband's military medal collection. He was appalled by my posting this picture-- Our study is the messiest room in our house (thank god!)
