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Risotto al Limone
A very simple recipe, as risottos go, but a very elegant taste.
| 5 c. of broth (Vegetable, Chicken, or Beef) |
Sprigs of fresh mint, rosemary, and sage |
| Grated zest of 1 lemon |
4 T. butter |
| 1 T. olive oil |
2 shallots, minced |
| Sea salt to taste |
1 1/2 c. Arborio rice |
| 3 T. freshly squeezed lemon juice |
1/2 c. grated Parmesan cheese, plus more for the table |
- In a saucepan, bring the broth to a steady simmer.
- Stem the herbs. Combine the leaves with the zest and chop finely.
Set aside.
- In a large skillet, melt 2 Tablespoons of the butter and the oil.
Add the shallots and salt. Cook, stirring for 2-3 minutes, until the shallots are
translucent and soft. Add the rice.
Stir more a minute, until all of the grains are well coated.
- Begin adding the broth, 1/2 cup at a time, stirring frequently and waiting for
nearly complete absorption before adding more. This process should take 17-18 minutes and
produce a risotto with a creamy, porridge-like consistency.
- Remove the skillet from the heat, and add the remaining butter, the herb-zest mix,
the lemon juice, and the Parmesan. Cover and let stand for 2 minutes, to allow the
flavors to blend. Taste for seasoning. Serve with the additional Parmesan.
6 servings
Source: Patricia Wells' Trattoria
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