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Lemon Risotto chicken mint rosemary sage zest of one lemon unsalted butter virgin olive oil shallots salt arborio freshly squeezed lemon
Viewed: 38 - Published at: 7 years agoIngredients
- Lemon Risotto
- 5 cups Chicken stock
- sprig of mint
- sprig of rosemary
- sprig of sage
- zest of one lemon
- 4 tablespoons unsalted butter
- 1 tablespoon virgin olive oil
- 2 minced shallots
- sea salt to taste
- 1 1/2 cups arborio or canoroli rice
- 3 tablespoons freshly squeezed lemon
- 1/2 cup freshly grated reggiano plus more for table
- N/A
Method
- In large saucepan keep stock simmering at barely a whisper.
- Stem the herbs. Combine herbs with lemon zest and finely chop all together. Set aside.
- In large heavy bottom pan, melt 2 tablespoons of the butter add the tablespoon of evoo, the chopped shallots and a big pinch of kosher salt. Cook until shallots are soft and translucent... about 3 minutes. Don't let shallots brown.
- Add the rice and stir to coat all grains with the butter and oil...about 1-2 minutes.
- When rice becomes shiny start to add simmering stock one ladle at a time. Stir often and make sure risotto has absorbed the stock but always make sure there is a thin veil of stock covering rice. Continue adding stock and stirring until all stock has been used. Keep heat on medium low.
- Rice should have a creamy porridge like consistency.
- Remove pan from heat. Stir in remaining 2 tablespoons of butter, the herbs/lemon zest, lemon juice and Parmesan Reggiano. Mix, cover and let stand for 2 minutes. Check for seasoning using sea salt this time.
- Transfer to warm shallow bowls and serve immediately with extra cheese.
