Lemon Risotto

About the recipe

Risotto is often seen as difficult to make. It is actually not that bad; you have to stay with it, add liquid regularly, stir regularly and occasionally taste the risotto rice grain to see if it is done.

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Servings:

4 persons

Region:

Europe

Kitchen:

Italian

Working hours:

20 min

Total preparation:

20 min

Course/dish:

Main course

M, f, v or v

Veggie

Material:

Season:

Complexity:

Average

Ingredients and supplies

200 gr risotto rice
6 to 7 dl fish stock
30 g butter
1 shallot
1 lemon
1 glass of dry white wine
salt and pepper to taste

Prep-work

Peel and chop the shallot.

Grate the zest of the lemon.
Squeeze the lemon.

Preparation

Bring the stock to the boil.
Melt half of the butter and fry the shallot until translucent.
Add the risotto rice and lemon zest and fry, stirring, until all the grains are covered with a layer of fat and look translucent.
Deglaze with the wine and lemon juice and bring to the boil.
Then add the warm stock little by little.
Keep adding the stock, if the risotto seems to be getting a little dry add some more stock. Repeat until the rice is creamy and cooked (takes about 20 minutes).
But keep at it and you will have to stir regularly.
Stir the rest of the butter into the rice.
Season the rice with salt and pepper.

KPK

12 mei 2018