Risotto al Limone
Something your family will ask for again....
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- 4 Tbsp
- 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
- julienned zest of 1 lemon, for garnish
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.
Remove from heat, stir in remaining butter and parmigiano-reggiano, and season to taste with salt.
Spoon risotto onto plates and garnish with julienned lemon zest. Serve right away.