This is a somewhat revised version of a recipe for lemon risotto provided by Patricia Wells in her cookbook Trattoria. I served it (topped with slices of roasted chicken) for Sunday dinner to rave reviews. The photo does not do justice to the dish but I forgot to take a picture when the risotto was hot and steamily creamy. This photo was taken after the leftovers had been in the fridge for an hour or two. It's completely staged, and the once creamy texture of the rice was impossible to reproduce.
Ingredients:
- 5 cups of chicken stock
- 4 tablespoons butter
- 1 tablespoon extra virgin olive oil
- 1 and 1/2 cups of Italian Arborio rice
- sea salt to taste
- 1/2 cup of grated Parmesan cheese
- 3 tablespoons of lemon juice
- zest of one lemon
- 2 shallots minced or 1 small white onion minced
Instructions:
In a large saucepan , heat the stock and keep it simmering as you prepare the risotto. In a large heavy-bottomed pan, combine the shallots/onion, 2 tablespoons of the butter, the oil and salt over a moderate heat and cook the shallots until they are translucent (about 3 minutes). Do not let the shallots (or onions) brown. Add the rice and sir until the rice is well-coated with the fat and glistening (1-2 minutes). Add a ladleful of the stock and stir until it is absorbed; continue this process until all of the stock has been added. During this process, the heat should be kept at a gentle simmer. After about 17 minutes the process should be complete and the risotto, creamy. Remove the pan from the heat and add the Parmesan, lemon juice, zest and remaining 2 tablespoons of butter. Cover and let stand for 2 minutes to allow the flavours to blend. Serve immediately in warmed shallow soup bowls.
Editorial note: Apparently, there are 3 rules for making the perfect risotto: add the stock in small portions, do not add additional stock until the previous liquid has been absorbed, and stir, stir, stir. Oh, and also, you have to use the right rice for risotto, Arborio in this case. It's available at any grocery store.
