Lemon Risotto Recipe
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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.

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

1. In a large shallow pot, heat the olive oil and butter over medium heat. Add the chopped onion. Saute onion for a few minutes until translucent. Add rice and toast for a few minutes. Add wine and cook until evaporated.

2. 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. Add lemon and parmigiano reggiano cheese. Taste risotto and adjust salt to taste. Serve with a drizzle of sorrento lemon olive oil and a bit of lemon zest (optional).

serves 4-6

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