Lemon Parmesan Risotto
2 T butter
1 tablespoon olive oil
1 onion, chopped
5 1/2 cups chicken or vegetable stock
2 cups arborio or other risotto rice
3 teaspoons finely grated lemon rind
1/2 cup finely grated parmesan cheese
2 T butter, extra
sea salt and cracked black pepper
Heat a large saucepan over medium heat. Add the butter, oil and onion and cook for 6-8 minutes or until soft and golden. Place the stock in a separate saucepan. Cover and bring to a slow simmer.
Add the rice and lemon rind to the onion mixture, stirring over medium heat for 2 minutes or until the rice is translucent (I didn't see this step...I only stirred it for a minute before adding the stock).
Add the hot stock 1 cup at a time, stirring continuously until each cup of stock is absorbed and the rice is al dente (around 25-30 minutes). To serve, stir through the parmesan, extra butter, salt and pepper. (When I added the last cup of stock, I covered the pan and turned the heat down to low. Why? Because 1. I had a bad experience last time I made risotto with the rice not getting tender enough, and 2. I needed time to cook my shrimp. It took about 5 minutes to cook...perfectly tender rice!)
Serve immediately. Serves 4.
Serve immediately. Serves 4.
I also topped the risotto with shrimp sauteed in olive oil, butter, and garlic.
This meal was SO yummy!!! I can't wait to go eat leftovers. :)
4 comments:
stupid question of the day. What is risotto? I starred b/c I heart anything with shrimp!
Risotto
I just recently discovered that I LOVE RISOTTO!
So yummy. I'm even getting my husband to start liking rice now! :) Apparently all it takes is cheese! :)
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