Risotto al Limone
Equipment
- 1 Medium Pan
- 1 Small Bowl
Ingredients
- Water, chicken stock, or vegetable stock
- 3 tablespoons butter
- ½ yellow onion peeled and finely diced
- Kosher salt
- 1 garlic clove minced
- ¾ cup arborio rice
- ¼ cup dry white wine
- ½ lemon zested and juiced
- 1 tablespoon parsley
- Freshly ground black pepper
- ½ cup grated Parmesan cheese
Instructions
- Bring a medium pot of water/stock to a boil, then keep at a low simmer while making the risotto.
- In a medium pan, melt a third of the butter over medium heat. Add onions and a big pinch of Kosher salt and cook, stirring occasionally, until soft and translucent, 4-7 minutes. (TIP: Add a splash or two of water halfway through to prevent onions from browning, if necessary).
- Add the garlic and rice and cook, toasting the rice and stirring often, until the rice is burning hot to the touch, about 2 minutes.
- Add white wine and cook, stirring constantly, until the smell of the alcohol has burned off and the wine is almost reduced.
- Add 1 cup of water/stock to the rice and stir. Let cook until the water is about 75% absorbed and the surface of the rice is bubbling, almost like it looks like it’s “dancing.” Add ½ cup of water and cook again until the water is about 75% absorbed. Keep adding water ½ cup at a time and cooking down until 75% absorbed until the rice is cooked to your preference, 18-22 minutes. Stir occasionally throughout.
- About halfway through the cooking process, add ¼ teaspoon of lemon zest and ½ teaspoon of Kosher salt to the rice and stir (double these amounts if doubling the recipe).
- In a small bowl, make the gremolata. Stir together the remaining lemon zest, parsley, and a pinch of Kosher salt and freshly ground black pepper. Set aside for garnishing the risotto.
- Once the rice is cooked, turn off the heat. Add Parmesan cheese, lemon juice, remaining butter, and a big pinch of Kosher salt and stir until the butter and cheese is melted. Taste and season with more salt, if needed.
- Serve sprinkled with the gremolata and some extra freshly ground black pepper.
Notes
Risotto is best eaten immediately once prepared. However, if necessary, it can be stored in an airtight container int he refrigerator for up to 2 days. Reheat until warmed through in the microwave or in a pot on the stovetop.
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