Total Time
55mins
Prep 10 mins
Cook 45 mins

One of my favourite rice dishes. Lovely with seafood.

Ingredients Nutrition

Directions

  1. Bring the stock to a boil in a medium saucepan, cover, and keep warm over low heat.
  2. Heat 1 tablespoon of the butter and 1 tablespoon of the oil in a large saucepan.
  3. Sauté the onion over medium high heat, stirring occasionally, until soft, about 5 minutes.
  4. (If you mean translucent- it's 7 minutes.) Add the rice to the onion mixture and sauté, stirring constantly, for 2 minutes.
  5. Reduce the heat to medium low, add 1 cup of the hot stock and stir frequently until absorbed.
  6. Continue adding 1 cup of stock at a time, stirring, and waiting for it to be absorbed before adding the next measure.
  7. This will take 25-30 minutes .
  8. Remove from heat and stir in 1/3 of the Parmesan, the white wine, lemon juice and zest, mint, and the remaining tablespoon of both butter and oil.
  9. Cover and allow to stand for 3 minutes.
  10. Sprinkle with the remaining cheese and serve.
Most Helpful

This was good, but a little too strong on the lemon flavor for my family. That may be because I used a fresh lemon from a friend's tree (I think fresh citrus has more juice that that pruchased at the store). Will try it again with less lemon.

Zetty66 January 09, 2008

Beautiful, fresh and sweet (yes, sweet!) recipe! I used a meyer lemon and am pretty sure that it added to the sweetness, but it was sooooooooo unbelievably delicious and unique. We also loved the addition of fresh mint- incredible. I did only add about 2/3 of the parmesan... it was still plenty cheesy and rich. Thanks for SUCH a wonderful recipe. This is my new favorite way to prepare risotto.

hollyfrolly January 07, 2008