Fabulous lemon risotto
We eat risotto at least once a week, as I always have plenty of home-made stock & we're not great soup drinkers.
This is a good way to give flavour to a plain risotto (which I usually scent with saffron), using ingedients which are generally found in my kitchen, unless I'm unusually disorganised.
Lemon risotto
Melt finely chopped onion, carrot, celery in a little oil. When all is softened, add arborio rice, then, after a few stirs, add a splash of wine. I generally add the hot stock in three diminishing dollops. The more you stir the smoother yr dish will be, but if you're busy don't fret if you don't stir, it's not a competition and it will still be delicious.
While this is going on, chop a whole lemon into pieces so that you can remove all the pips. Put them into a processor with a little rosemary (sage wd be good, too). Whizz to a pulp.
Stir this into your finished risotto together with a little Parmesan & a splash of cream.
PS remarks about stirring also apply to stock: use what you've got. But I urge you to make yr own, as it is no effort, takes no time, & is very thrifty and life-enhancing
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8 comments:
Just to check, you include the peel for the lemons?
Ciao! I love making risotto, in the last few months it has gained a regular spot on our family table. I usually make mushroom risotto (and use some good ole bacon grease for the initial shallot/garlic mix. I LOVE your idea with lemons!!! And me too on the stock!!
The more you stir the smoother yr dish will be, but if you're busy don't fret if you don't stir, it's not a competition and it will still be delicious.
Oooh, I second that. Lemon risotto is also good for upset stomachs, as I learnt from an Italian host of mine, many years ago.
That sounds fragrant and wonderful. Luckily my little girls like risotto so I might try this on the husband first and then on them...
What a delicious recipe, thanks for sharing.
Yum... I would really love some risotto right now. I will have to make a batch of this!
Yes, Pablo, the whole lemon, peel and all. But do cut it up to take out the pips, as they're not good
Janelle, I'm the same, mushroom risotto is the most common in this house
so good to know, forkful, and somehow I'm not surprised
Silverpebble, I don't know how old your young are, but none of mine like lemony food, and they're old enough to know better. So I keep this one for the two of us, all the more for us, their loss! But your girls may be less picky
Thanks, CTF
Jen, thanks for kind words, and let me know how you got on
Joanna
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