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Lemon Risotto

By Angie McGowan |

The first time I had lemon risotto was at a local Italian restaurant. It was the single most delicious risotto that I had ever had. It’s amazing how something so simple can taste so good. I had made many types of fancy risottos at home, but they had never come close to the simple deliciousness that I tasted that night. Since then I have been making risotto alot more often as a side dish. For my lemon risotto recipe here, you can use either regular or Meyer lemons, however you may want to add the juice of 2 lemons if   you use Meyer lemons. I seasoned it simply with onions, garlic and white pepper, however you can substitute the garlic and onion with shallots. I garnished it with some fresh Italian parsley and that’s it. I served it with grilled Mahi-Mahi and roasted asparagus to make a fancy fake-out dinner at home.

If you’ve never made risotto, don’t be intimidated by those hoity-toity chefs that say it’s so difficult, because that’s just a lie. It’s so simple to make, as long as you follow three simple key steps. The first one is when you saute the rice, make sure every grain of rice is coated well in olive oil or butter. Just keep adding your preferred fat (it will seem like alot) until all the rice is coated well. The second step is to make sure to add warm stock, and only a ladle at a time to the rice. Let the rice absorb all the liquid before adding more liquid. The last step is to not worry about stirring it constantly. It’s a common myth that risotto has to be baby-sat and stirred constantly through the whole cooking process. You only have to stir before and after adding liquid.

Here is a great video that explains how easy cooking risotto is:

Lemon Risotto

Ingredients

2 cups arborio rice
6 cups chicken stock
1/2 cup vermouth or white wine
the zest of 3 lemons
the juice of 1 lemons
1/2 teaspoon white pepper
1 medium onion, chopped
2 cloves garlic, chopped
3 – 4 tablespoons olive oil (enough to coat all rice)
1 cup grated Parmesan cheese
freshly chopped Italian parsley to garnish

Method

1. Bring chicken stock to a simmer in a saucepan. Preheat a large skillet. Drizzle with olive oil and add onions, garlic and rice. Stir and add additional olive oil until every grain of rice is completely coated. Saute for about 5 minutes, or until the edges of the rice start to turn translucent.

2. Add vermouth or white wine and stir. Let the wine be absorbed. Add 1 ladle of warm chicken stock and stir until all liquid is absorbed. Stir well and let it sit over a very slow simmer until the liquid is absorbed, and then add another ladle of liquid and stir again. Continue this process until all the liquid is absorbed.

3.  When rice is done, it should be al-dente, add cheese and stir well to melt and mix in. Add lemon juice and lemon zest. Mix well. Serve immediately garnished with freshly chopped Italian parsley.

Video courtesy of youtube.com/DeLalloFoods

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About Angie McGowan

angie-mcgowan

Angie McGowan

Angie McGowan was a contributing blogger to Babble’s Family Kitchen, a daily food blog with recipes from her kitchen. She currently creates fun recipes for Betty Crocker, Pillsbury and many other companies. You can find more of her recipes on her personal blog, Eclectic Recipes.

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5 thoughts on “Lemon Risotto

  1. Judy says:

    You forgot to say when to add the lemon juice and zest

  2. Angie McGowan says:

    Thanks for catching that! The recipe is updated now.

  3. Miss @ Miss in the Kitchen says:

    I make lemon rice all the time, but I have never made actual risotto. I would love to try this recipe.

  4. Judy says:

    It was creamy and delicious – thanks! Video link also very helpful.

  5. Jay says:

    Even over medium low heat, avoiding scorching the rice can only be done by frequent stirring. One episode of scorch ruins the whole effort. A flat or slightly curved whisk is an ideal tool. The thicker the mixture gets, the more often it needs stirring, because it is too heavy for the liquid to move. Don’t walk away for more than two minutes between stirrings. If you feel anything sticking to the bottom at all, add more liquid and stir it in. If you want the creamy consistency of really good Northern Italian risotto–well past al dente but where the rice grains still maintain their individual shape, expect it to take about 40 minutes. Variation: add a cup of chopped baby spinach at the end, and cut the parmesan to half a cup, but use Parmesano Reggiano, not the Kraft stuff.

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