Anyone who knows me knows that making a risotto is one of my favorite things. And lemon is absolutely one of my favorite flavors. I love this recipe. You probably will too.
- 6 cups chicken broth (or more)
- 4 tbsp butter
- 2 onions, chopped
- 2 cups arborio rice
- 2 cups freshly grated parmesan cheese ( used more!)
- 1/4 cup fresh parsley, chopped
- lemon juice & zest
- salt & pepper
- 1 cup white wine
Bring chicken broth to a slow boil in a medium sized saucepan & set aside.
Melt 4 tbsp of butter in a large saucepan over medium heat.
Add onion & saute until translucent. Add rice & stir to coat for 3 minutes.
Add 1/2 cup hot broth. Stir while cooking until rice absorbs the liquid.
When the liquid is absorbed, it's time to add more broth. Keep adding it 1/2 cup at a time, stirring very frequently, until all is used. Never drown the rice. Risotto is done when the rice is still tender.
Stir in wine, parmesan, butter, lemon juice, zest & parsley. Season with salt pepper.
Cover & let stand for a few minutes before serving.
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