Spring Risotto With Shallots And Lemon Recipes

LEMON RISOTTO WITH PEAS

Steps:

• In a small saucepan, heat broth and keep warm. In a large nonstick skillet, saute shallots in butter for 2-3 minutes or until tender. Add the rice, thyme and pepper; cook and stir for 2-3 minutes. Stir in wine and lemon juice. Cook and stir until all of the liquid is absorbed. , Stir in heated broth, 1/2 cup at a time, stirring constantly. Allow liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. Total cooking time is about 20 minutes. Add the peas, cheese and lemon zest; cook and stir until heated through. Serve immediately.

SPRING ASPARAGUS RISOTTO

Steps:

• In a large saucepan, heat broth over medium-high heat.
• When it boils, reduce heat to a simmer and maintain over low heat, taste for salt and adjust as needed.
• In a large heavy saucepan over medium heat, heat the oil and add the shallots; sauté 3-4 minutes.
• Add the rice; mix well so the rice is coated throughout and saute until the rice is slightly translucent, about 2-3 minutes.
• Add the wine and stir until it is absorbed.
• Add a ladleful of the simmering stock; stir and wait until it is absorbed before adding another ladleful stirring gently and almost constantly.
• Continue this process until the rice is creamy, tender to the bite, but slightly firm in the center.
• Add the asparagus along with the last ladle of broth and continue cooking 5 minutes, total time should be about 25-30 minutes from the time you started.
• When all the liquid is absorbed, remove from heat and stir in the lemon juice, parsley and Parmigiano-Reggiano.
• Serve immediately and top with fresh cracked pepper, lemon zest, and extra grated cheese if desired.

SPRING RISOTTO WITH SHALLOTS AND LEMON

Steps:

• Chop shallots and celery finely.
• In a small bowl, combine lemon juice, cream, and parmesan. Set aside.
• Heat oil and 2 T butter in a large skillet. Add shallots and celery and cook until softened.
• Add arborio rice and stir to coat rice with oil/butter.
• Pour 1 cup of stock into the pan. Stir until completely absorbed. Repeat until risotto is creamy and tender.
• Add lemon zest and rosemary.
• Remove from heat and stir in the reserved bowl of cream and lemon juice.
• Add butter, pepper and salt and serve.

SPRING RISOTTO

Steps:

• Heat oil and butter in heavy saucepan over med heat.
• Sir in fennel, red pepper, onion and garlic.
• In a small bowl, mix together lemon zest, mint, parsley and rosemary.
• Stir half of this herb mixture into saucepan and set aside the rest.
• Sauté vegetables until slightly softened, 3-4 minute.
• Stir in coriander and rice.
• Cook, stirring frequently until rice grains are thoroughly coated with oil and butter.
• Stir in wine, reduce heat to low.
• Stir in 1 cup of broth.
• Continue to stir while ladling in more broth as needed; rice should have a thin veil of broth at all times.
• Cook 20-25 minutes until all broth is used and absorbed and rice is tender.
• Remove pan from heat and stir in remaining herb mixture, lemon juice and Parmesan cheese.
• Season with salt and pepper and allow to stand 8-10 minute before serving.