Lemonparsleyrisotto Recipes

LEMON-AND-PARSLEY RISOTTO

Steps:

• In a saucepan, combine broth, 2 cups water, lemon zest, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper. Bring to a simmer over medium heat. Meanwhile, heat a large straight-sided skillet over medium. Swirl in 2 tablespoons oil. Add onion, season with 1/4 teaspoon salt, and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add rice and cook, stirring, until translucent and grains begin to make a popping sound, 3 to 4 minutes. Stir in wine; cook until mostly evaporated, about 30 seconds.
• Ladle 1 cup broth mixture into skillet. Stir with a wooden spoon at a moderate speed until most of broth is absorbed and bottom of skillet stays visible for a second or two as you mix, 2 to 3 minutes. Continue ladling broth into skillet, about 1/2 cup at a time (or enough to just cover rice). Stir slowly but constantly, allowing rice to absorb most of broth before adding more. Risotto is ready when rice is al dente and broth has thickened to a rich sauce, 20 to 25 minutes. (You may not need to use all of broth.)
• Remove from heat. Stir in butter, lemon juice, and cheese; season with salt and pepper. Top with parsley and more cheese; drizzle with oil and sprinkle with more pepper to serve. If the risotto becomes stiff before serving, stir in more hot broth, a little at a time, until it's loose and creamy.

LEMON-PARSLEY RISOTTO

Steps:

• Melt 2 tablespoons of the butter in a large skillet over medium heat.
• Add the onion and cook for 3 minutes.
• Add the rice and cook, stirring constantly, for 2 minutes.
• Reduce heat, add the wine, and cook, stirring frequently until the liquid is absorbed before adding more.
• Add the broth 1/2 cup at a time, stirring occasionally and waiting until it's absorbed before adding more.
• This should take about 30 minutes total.
• The rice should be tender but still slightly firm.
• Remove from heat.
• Add the lemon juice, salt, pepper, Parmesan and remaining butter and stir until the butter melts.
• Spoon into individual bowls and sprinkle with zest and parsley.

LEMON RISOTTO

Steps:

• Bring broth to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm. Melt 1 1/2 tablespoons butter with oil in heavy large saucepan over medium heat. Add shallots and sauté until tender, about 6 minutes. Add rice; stir 1 minute. Add wine and stir until evaporated, about 30 seconds. Add 1 1/2 cups hot broth; simmer until absorbed, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 35 minutes. Stir in cheese and remaining 2 tablespoons butter. Stir in parsley, lemon juice, and lemon peel. Season risotto with salt and pepper. Transfer to bowl and serve.