Lemon risotto
Presentation
Imagine preparing a creamy and fragrant risotto, where the flavor of lemon enhances every grain of rice. If you are looking for a fresh and light idea, this recipe is perfect for bringing a touch of Italian sunshine to your dish. In just a few steps, you will discover how a simple lemon can give character and originality to a traditional risotto. If you are ready to try something new without giving up the classics of Italian cuisine, continue reading and be inspired by this citrus version of risotto!
Ingredients:
- 200g rice (carnaroli
- vialone nano)
- 50g chopped shallot
- about 3 ladles vegetable stock
- 1 untreated lemon
- 20g butter
- 1 sprig parsley
- 60g white wine
- olive oil to taste
- salt to taste.
Preparation:
1 Fry the chopped shallot with the olive oil over medium-low heat, when the shallot has blanched 2 add the white wine and cook until the alcohol has evaporated and the shallot is very soft. 3 Meanwhile, cut strips or flakes from the peel of half a lemon that will be used to garnish the dish.
4 Grate the zest of the other half of the lemon and finally squeeze the lemon itself. To prepare the sauce 5 put the parsley, a little olive oil, 25% of the lemon juice and a little salt in a blender glass; 6 Blend everything well with an immersion blender or a mixer and pour into a sauce bottle.
7 Toast the rice in a saucepan with a drizzle of olive oil over medium heat, stirring constantly. 8 Then add the broth, stir and cook for about 17 minutes over medium-low heat. About halfway through cooking 9 add the cooked shallot, lemon juice and salt. Stir and cook, adding broth if necessary.
When it is cooked but still al dente, remove the pan from the heat, 10 add the grated rind, the butter and mix vigorously until the mixture is smooth. Plate the risotto on a deep plate and 11 tap it with your hand to flatten the surface of the rice. Finally 12 add the parsley sauce and lemon zest on top to finish the dish.
Advise
- Vegan version : just replace the butter with oil and you will have an equally good vegan version.
- Toasting : The rice is toasted to perfection when it begins to become almost translucent.
- Not the white part : you should only take the yellow part of the peel, which contains the most aromatic and least bitter part of the lemon peel.
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