Prep 0 mins
Cook 30 mins
"Risotto with Lemon and Mint". Recipe from Ursula Ferrigno c/o ivillage.com in the UK. Very easy to prepare. Use fresh mint from your garden! Note that I had to convert measurements from metric to imperial. Substitute other varieties of rice: vialone, nano, carnaroli, etc but NOT standard long grain rice-it won't work. Serve alongside chicken, fish, steamed vegetables, etc.
- 3 3⁄4 good quality vegetable stock
- 1 3⁄4 ounces unsalted butter
- 1 tablespoon olive oil
- 4 shallots, finely chopped
- 1 garlic clove, crushed
- 1 1⁄2 cups arborio rice
- 1⁄2 glass white wine, about 1/3 cup
- 1⁄2 cup parmesan cheese, freshly grated
- 2 -3 lemons, zest of, finely grated
- 2 tablespoons heavy cream
- of fresh mint, coarsely chopped (NOT dried mint)
- sea salt
- fresh ground black pepper
- chopped of fresh mint
- extra virgin olive oil
- Put the stock in a saucepan. Heat until almost boiling, then reduce the heat until barely simmering to keep it hot.
- Heat the butter and oil in a sauté pan or over a medium heat. Add the shallots and cook for 1-2 minutes, until softened. Add the garlic and cook another minute. DO NOT burn!
- Add the rice and stir, using a wooden spoon, until the grains are well coated and glistening, about 2 minutes. Pour in the wine and stir until it has been completely absorbed, stirring constantly.
- Add 1 soup ladle of hot stock and simmer, stirring until it has been absorbed. Continue to add the stock at intervals and cook as before, until the liquid has been absorbed and the rice is tender but firm (al dente), approximately 18-20 minutes.
- Add the Parmesan, lemon zest, cream, mint, salt and pepper. Mix well. Remove from the heat, cover and let rest for 2 minutes.
- Tip: Once the risotto is cooked, if the grains are still firm ("al dente") but sticking together, you know you have made the perfect risotto.
- Spoon into warmed bowls, top with chopped mint and drizzle with extra virgin olive oil. Serve immediately.