Lemon Risotto Recipe

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Ingredients

1/4 cup olive oil

1/4 cup butter - unsalted

1 small white onion - diced

1/2 cup white wine

6 cups chicken or vegetable stock

1 pound risotto rice (Arborio, Vialone Nano, or Carnaroli)

1 preserved lemon - skin only, finely diced

1/4 cup Parmigiano Reggiano - grated

Shop For This Recipe

Casina Rossa Sorrento Lemon Olive Oil

$27.95

Glace de Poulet Gold - Classic Roasted Chicken Stock

$53.96

Veggie-Glace Gold - Classic Roasted Vegetable Demi-Glace

$49.95

Arborio Rice

$19.95

Vialone Nano (Fior di Riso)

$10.95

Carnaroli Rice

$11.95

Belazu Beldi Preserved Lemons

$8.55

Natural Preserved Lemons - Organic

$11.55

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Directions

Lemon Risotto Recipe

This Lemon Risotto recipe was adapted from a recipe in this month's issue of Taste of Italian magazine (August 2010) In this case, I am using preserved or cured lemons, instead of fresh lemons.

directions:

1. In a large shallow pot, heat the olive oil and butter over medium heat.

2. Add the chopped onion. Saute onion for a few minutes until translucent.

3. Add rice and toast for a few minutes.

4. Add wine and cook until evaporated.

5. Add broth about 1/4 cup at a time, stirring continuously and adding more as it absorbs. Do this until rice is cooked through, about 15 to 20 minutes.

6. Add lemon and parmigiano reggiano cheese.

7. Taste risotto and adjust salt to taste.

8. Serve with a drizzle of sorrento lemon olive oil and a bit of lemon zest (optional).

serves 4-6