Lemon Risotto
Creamy, delicious and very lemony. This one-bowl meal is so satisfying. It would also be delicious served with fish, shrimp, chicken or lamb.
Ingredients
- 2 Tbsp. Butter
- 1 Tbsp. Extra-virgin Olive Oil
- 1 Thyme sprig
- 1/2 cup Dry white wine, preferably Northern Italian
- 1 cup Arborio rice
- 3 cups Chicken stock, hot I usually heat 4 cups just in case you need it.
- 1 cup Parmesan-Reggiano, shredded
- 1 cup Peas, fresh, blanched
- 3 Tbsp. Lemon zest
- 1 Tbsp. Preserved lemon, minced
- Fresh basil for garnish
- Kosher salt and freshly ground white pepper
Instructions
- In a large heavy-bottomed rondeau over medium-high heat, warm the butter and oil. Add the shallots and thyme and sweat the shallots until, soft; about 3 minutes. Add the wine and simmer until the alcohol evaporates; about 2 more minutes. Add the rice, stir constantly for about 2 minutes.
- Remove the thyme and decrease the heat to medium. Using a wooden spoon, stir in the stock 1/4 cup at a time, allowing the rice to absorb the stock before adding more. Continue stirring constantly until all the stock is absorbed and rice is creamy and al dente, about 17 minutes. Stir in the cheese, peas and lemon zest. Garnish with the preserved lemon and basil. Taste and season with salt and pepper.