in Italy

Lemon Risotto

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Ingredients for 4 servings:

  • 1 shallot(s), finely chopped
  • 1 garlic clove(s), squeezed
  • 1 tbsp olive oil
  • 300 g rice, risotto rice
  • 1 dl white wine
  • 1 lemon(s), thinly peeled peel cut into strips
  • 1 tbsp lemon juice
  • Vegetable broth, hot
  • 125 g crème fraîche
  • 50 g Parmesan, grated
  • Salt and pepper, from the mill
  • basil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Sauté the shallots and garlic in the oil. Add the rice and sauté until translucent. Deglaze with wine, adding the lemon zest and juice. Reduce the liquid. Gradually add the stock, ensuring the rice is always just covered. Simmer for 12-15 minutes, stirring frequently. Do not cover the pan. Stir in the crème fraîche and Parmesan cheese. Season to taste. Serve the risotto in deep bowls. Garnish with fresh basil leaves, if desired. Garnish with lemon slices. A salad goes wonderfully with this dish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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