Serendipity" When Life Hands You Lemons…Make Lemon Risotto

" Serendipity" When Life Hands You Lemons…Make Lemon Risotto

If you’re looking for something with a twist while you watch the movie, this dish is for you!

When Life Hands You Lemons…Make Lemon Risotto

6 - 8 cups homemade chicken or meat stock or vegetable stock
5 tablespoons unsalted butter
2 tablespoons olive oil
1 medium onion, diced fine
2 cups Italian short grain rice, such as Arborio, Carnaroli or Vialone Nano
1/3 cup dry white wine, at room temperature
1 lemon juiced (2-3 tablespoons) and its zest
3/4 cup Parmigiano-Reggiano, plus more for the table
2 tablespoons fresh herbs (optional)
Sea salt, as needed

  1. Bring the stock to a simmer.

  2. In a large, heavy bottomed saucepan over medium heat, combine 3
    tablespoons of the butter, olive oil and onion. Sweat the onion without
    browning for 5 minutes, stirring often with a flat edged wooden spoon until
    the onion becomes translucent.

  3. Add the rice and stir well to moisten the rice grains thoroughly with the
    oil and butter in the pan. Continue toasting the rice 2-3 minutes, stirring

  4. Add the wine and stir until evaporated, and then begin adding the hot
    stock to the rice one half cup at a time, all the while stirring and
    scraping the bottom and sides of the pan with the wooden spoon. Allow each
    addition of stock to be absorbed by the rice before adding more simmering

  5. After 20-22 minutes, begin testing the rice for doneness. When it feels
    creamy, but not yet completely tender and still is slightly firm in the
    center (but not crunchy), remove it from the heat.

  6. Stir in the remaining butter, lemon zest, lemon juice, grated
    Parmigiano-Reggiano and fresh herbs, (if desired). Season to taste with sea
    salt and cover 2 minutes prior to serving in warm, shallow bowls.

Serves 4

Location: Torre Di Bellosguardo