Risotto with Parmesan and Lemon
Votes: 1
Time: 50 min.
Complexity: easily
Servings: 3-4
Complexity: easily
Servings: 3-4
Velvety Italian risotto is filled with the zesty, creamy flavor of Parmesan and refreshing citrus notes from lemon juice and zest. To achieve the perfect creamy consistency, only starchy rice, such as Arborio, is used, and the rice is cooked gradually. Liquid is added to the risotto in several portions and cooked until each portion is completely absorbed. First, a dry white wine is added for a rich flavor that pairs beautifully with the citrus freshness, followed by chicken broth. Serve the risotto garnished with green onions and lemon zest.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 6 cups chicken broth
- 1/4 cup + 2 tablespoons extra-virgin olive oil + extra for drizzling
- Half a Spanish onion, finely diced
- 1 tbsp. arborio rice
- 0.5 cup dry white wine (or replace with chicken broth)
- 1 tbsp. freshly grated parmesan
- 2 tbsp chopped fresh chives, plus extra for serving
- Grated zest of 1 lemon + 1 teaspoon lemon juice
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Cooking the dish according to the recipe:
- In a large saucepan over medium heat, bring the chicken broth to a boil.
- Meanwhile, in a separate large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion and a pinch of salt and cook, stirring frequently, until the onion is soft, about 8 minutes. Add the rice and cook, stirring, until toasted, about 2 minutes. Pour in the wine and simmer until completely absorbed, 2-4 minutes.
- Add 1 cup of boiling chicken broth to the rice and cook, stirring constantly, until completely absorbed. Repeat, adding 1 cup of broth at a time, until the rice is cooked al dente and velvety soft, about 20 minutes (you may not need all the broth).
- When the rice is al dente, remove from heat and stir in the cheese, green onions, and lemon juice. Stir in the remaining 1/4 cup olive oil.
- Divide the risotto among bowls. Drizzle with olive oil, top with lemon zest and green onions, and season with salt and pepper to taste.
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