Risotto al Limone

Pat Duran

By
@kitchenChatter

This is a recipe adaptation of the one served at Da Filippo in Sorrento. Great used as a side dish with a stuffed turkey breast.
Something your family will ask for again....


Featured Pinch Tips Video

Comments:

Serves:

8 servings

Prep:

5 Min

Cook:

10 Min

Method:

Stove Top

Ingredients

4 Tbsp
butter
1 medium
scallion-- white and light green part only, finely chopped
3 1/2 c
arborio rice
1 c
white wine or sparkling white grape drink
3/4 c
heavy cream
1 Tbsp
finely grated lemon zest
3/4 c
finely grated parmigiano-reggiano cheese
salt
julienned zest of 1 lemon, for garnish

Directions Step-By-Step

1
Bring 2 quarts of water to a boil over high heat on a back burner to use later.Do not cook the rice in this.(if desired add one chicken bouillon cube to the water).
---
In a heavy duty medium pot over medium flame,heat 2 Tablespoons of the butter; add scallions and cook until softened and light golden, about 2 minutes. Add rice and cook, stirring constantly, until translucent, about 3-4 minutes. Add wine and cook, stirring constantly, until rice has absorbed most of the wine, about 1 minute.
2
Now add 1 cup of the boiling water from the back burner pot to the rice in the heavy duty pot, and cook, stirring constantly, until the water has been absorbed, 2-3 minutes. Repeat this process 5-6 more times, until rice is al dente.(You'll have water left over in the back pot).
3
Add cream and grated lemon zest and cook, stirring constantly for 2 minutes more.
Remove from heat, stir in remaining butter and parmigiano-reggiano, and season to taste with salt.
4
If risotto seems too thick, add more water to adjust to desired consistency.
Spoon risotto onto plates and garnish with julienned lemon zest. Serve right away.

About this Recipe

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Italian
Other Tags: Quick & Easy, Healthy