RISOTTO WITH LEMON
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Melt half the butter in a large pan and fry the shallots gently until translucent. Add rice and fry, make sure that the rice and shallots do not brown.
- Add half the wine and stir until the liquid has been absorbed and the alcohol has evaporated. Add the rest of the wine and repeat as before.
- Add the first ladleful of stock and the cubed cheese. Mix thoroughly, when all the liquid has been absorbed.
- Add another ladleful of stock, stir constantly and allow the liquid to be absorbed before adding more.
- When the risotto is tender but firm to the bite, stir in the lemon zest, lemon juice and Limoncello (optional).
- Allow the alcohol to boil off for 1-2 minutes, then stir in the remaining butter.
- Check the seasoning, cover the pan and leave to rest for atleast 5 minutes, then transfer onto a warm dish and serve at once with cheese.
INGREDIENTS
- 2 shallots or 1 leek (white only), very finely chopped
- 100 grams unsalted butter
- 400 grams risotto rice
- 250 ml dry white wine
- 100 grams cubed full- fat cheese ( Bel Paese or Fontina)
- 2 litres vegetable stock or light chicken stock, kept simmering
- Zest and juice of 1 large lemon
- 1 tablespoon Limoncello liqueur
- Freshly milled black pepper and Salt
- Freshly grated Parmigiano Reggiano, to serve
4 comments for “Risotto with Lemon”
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