Risotto Limone
This is for anyone who's said 'risotto is too rich'. Adore is not a strong enough word for how I feel about this stunning, silky thing!
Ingredients
- 1L vegetarian chicken stock or vegetable stock
- 2 lemons
- 2 tbsp extra virgin olive oil
- 3 medium-large shallots, finely diced
- 1 cup (200g) arborio or nano vialone rice
- ½ cup (120ml) dry white wine
- 50g salted butter, diced
- 100g Parmesan (Parmigiano Reggiano or Grana Padano), finely grated
Serves 2-3
Method
- Bring chicken stock to a simmer in a pot.
- Zest and juice lemons into a bowl and set aside.
- For the risotto, heat olive oil in a large pan over medium heat.
- Add shallots and a good pinch of salt flakes. Sweat over medium heat until translucent.
- Add rice. Stir constantly for 2 minutes to toast the rice. It shouldn’t brown, but should develop a toasty aroma and be glossy and translucent on the outside.
- Add white wine and simmer until fully absorbed and evaporated.
- Ladle by ladle, add hot stock. Once each ladle of stock is absorbed by the rice, add another ladle.
- Meanwhile, brown butter in a small pan over medium heat then pour into a large, heat-proof bowl to let it cool to room temperature.
- Continually taste the risotto from the 16 minute mark to test if the rice is ready (it should take 18-20 minutes to cook completely). It should be very al dente, with a creamy and loose texture (a good risotto is never heavy or dense).
- Turn off heat and stir through lemon juice and lemon zest. Stirring constantly, gradually sprinkle in Parmesan until incorporated.
- Taste and season and serve immediately with a drizzle of brown butter.