Description
Creamy risotto bursting with bright and vibrant lemon.
Ingredients
- 3-½ cups Chicken Or Vegetable Stock
- 1 Tablespoon Extra Virgin Olive Oil
- 1 Tablespoon Unsalted Butter
- 1 cup Chopped Onion
- 3 cloves Garlic, Minced
- 1 cup Arborio Rice
- ⅓ cups White Wine, Such As Pinot Grigio
- 1 Lemon, Zested And Juiced Plus More Zest For Garnish, If Desired
- ¼ cups Grated Parmesan Cheese, Plus More For Topping
- Salt And Pepper, to taste
Preparation
Bring the chicken stock or vegetable stock to a simmer in a saucepan over medium-low heat.
Heat olive oil and butter in a large saucepan over medium-low heat. Add the onions and garlic; sauté for 4-5 minutes until the onions become translucent. Add the arborio rice and sauté until nutty and fragrant, stirring frequently so it doesn’t stick to the bottom of the pan, about 3-4 minutes. Add the wine to the pan and cook until the wine reduces and absorbs into the rice, about 2 minutes.
Begin ladling in the warm stock, one ladle at a time, stirring frequently. Allow most of the stock to absorb into the rice before adding additional stock. Continue adding stock one ladle at a time until the rice is al dente, but not mushy, about 25-30 minutes.
Stir in the lemon zest, juice and Parmesan cheese. Season with salt and pepper to taste. Garnish with extra lemon zest and grated fresh Parmesan cheese. Serve immediately.
