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Tuesday, December 25, 2012,10:43 PM by
J.Sujatha

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RISOTTO WITH LEMON

Serves :
4

Preparation Time :
20 minutes

Cooking Time :
35 minutes

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”

  • Posted Sunday, February 12, 2023 at 5:47:54 PM

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