Lemon Risotto

Still on the risotto adventure, although intermittent postings. Check out basic risotto here. Essentially the same as the basic risotto recipe but with a little more lemon juice and pine nuts added. Simple, nice and refreshing. Use this recipe to build on flavours by adding seasonal vegetables and herbs that you like.

Ingredients:

3 tablespoons butter

1/2 small onion, or 1 shallot, minced

1 cup Arborio rice

1/3 cup white wine

4 cups stock (chicken or vegetable)

2 tablespoons freshly squeezed lemon juice
1 tablespoon fresh lemon zest, minced
Salt and pepper

1/3 cup chopped flat leaf parsley
1 tablespoon butter
1/3 cup grated cheese (parmesan, pecorino)

1 tablespoon butter
2 Tablespoons pine nuts

Directions:

Bring stock to a boil, lower heat to low and keep warm.

Melt butter in a 2-quart pot, add shallots and cook until soft, about 2 minutes. Add rice and stir to coat the rice with the butter.

Add the wine and cook, stirring, until wine almost evaporated.

Lower heat under the risotto to medium and begin adding the stock, a 1/3 cup at a time, stirring, waiting for the liquid to almost evaporate before adding more.

Half way through the cooking add the lemon juice, zest and taste for salt and pepper.

When risotto is done to your liking stir in the butter, cheese and parsley.

Spoon into individual serving bowls, garnish with pine nuts and serve with extra Parmesan for grating.

For pine nuts: melt butter in small skillet. Add pine nuts and cook until golden, watching carefully not to burn them. When done transfer to another dish to cool.

Lemon risotto

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