Lemon Risotto
- Ready In:
- 1hr 10mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 6 cups vegetable stock
- 1 tablespoon extra virgin olive oil
- 3 tablespoons unsalted butter
- 1 medium onion, minced
- 1 1⁄2 cups arborio rice
- 1⁄2 cup dry white wine
- 1 teaspoon lemon zest
- 2 tablespoons fresh squeezed lemon juice
- 6 large fresh sage leaves, minced
- 2 tablespoons minced fresh parsley leaves
- 1⁄4 cup freshly grated parmigiano-reggiano cheese, plus more for the table
- salt
- fresh ground black pepper
- 2 tablespoons heavy cream
directions
- Bring the stock to a simmer in a saucepan; keep it warm over low heat.
- Heat the oil and 2 tablespoons butter in a pot; add in the onion and saute over medium heat until translucent, about 5 minutes.
- Using a wooden spoon, stir in the rice and cook 1 minute.
- Add in the wine and cook just until the alcohol aroma fades, 1-2 minutes.
- Add 1/2 cup of the warm stock and cook/stir until the rice absorbs the liquid.
- Continue adding stock in 1/2 cup increments, stirring.
- After about 15 minutes, stir in the lemon zest and sage.
- Continue adding stock in 1/2 cup increments, stirring until the rice is creamy and soft but still a bit al dente, about 10 minutes more (add hot water if you run out of stock).
- Stir in the lemon juice and parsley and continue cooking until the lemon juice is absorbed, 1-2 minutes.
- Remove pot from the heat and vigorously stir in the remaining 1 tablespoon butter and 1/4 cup cheese.
- Add salt and pepper to taste.
- Stir in the heavy cream.
- Divide the risotto among individual soup bowls; serve immediately with more grated cheese passed around the table.
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