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A bright, creamy risotto infused with fresh lemon zest and juice, finished with rich Parmesan cheese. This elegant yet simple dish is perfect for a weeknight dinner or a special occasion, embodying the comforting flavors of Italian cuisine.
Warm the broth. In a medium saucepan, bring the vegetable broth to a gentle simmer over low heat. Keep it warm throughout the entire cooking process. This is crucial for a creamy texture.
Sauté aromatics. In a large, heavy-bottomed pot or Dutch oven, melt 2 tablespoons of butter with the olive oil over medium heat. Add the finely chopped shallot and cook, stirring occasionally, until softened and translucent, about 3-4 minutes.
Toast the rice. Add the minced garlic and cook for 30 seconds until fragrant. Add the arborio rice to the pot and stir constantly for 1-2 minutes to toast the grains. Each grain should be coated in fat and the edges will become translucent.
Deglaze and begin cooking. Pour in the white wine to deglaze the pot, stirring and scraping up any browned bits from the bottom. Cook until the wine has been completely absorbed by the rice. This should take about 2-3 minutes.
Gradually add broth. Add one ladleful (about 1/2 cup) of the warm broth to the rice. Stir frequently until the liquid is almost completely absorbed. Continue this process, adding one ladleful of broth at a time and stirring, allowing each addition to be absorbed before adding the next. This slow process coaxes the starch from the rice, creating the classic creamy texture. This will take about 18-20 minutes.
Check for doneness. After about 18 minutes, start tasting the rice. The risotto is done when it is creamy and the rice is 'al dente'—tender with a slight chew in the center. If you run out of broth and the rice isn't cooked, you can add a little hot water.
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A bright, creamy risotto infused with fresh lemon zest and juice, finished with rich Parmesan cheese. This elegant yet simple dish is perfect for a weeknight dinner or a special occasion, embodying the comforting flavors of Italian cuisine.
This italian recipe takes 40 minutes to prepare and yields 4 servings. At 551.57 calories per serving with 13.34g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Finish and serve ('Mantecatura'). Remove the pot from the heat. Vigorously stir in the remaining 2 tablespoons of butter, the grated Parmesan cheese, the zest of one lemon, and the juice of one lemon (about 2-3 tablespoons). This step, called 'mantecatura', makes the risotto extra creamy.
Season and rest. Season with salt and pepper to taste. Let the risotto rest for 1-2 minutes. Ladle into warm bowls, garnish with fresh parsley, extra Parmesan, and a little more lemon zest from the second lemon. Serve immediately for the best texture.
Add 1 cup of blanched asparagus tips or fresh peas during the last 5 minutes of cooking for a touch of green and sweetness.
Stir in cooked shrimp, scallops, or shredded chicken at the end with the Parmesan cheese until just heated through.
Incorporate other fresh herbs like basil or chives along with the parsley for a more complex flavor profile.
Use chicken broth instead of vegetable broth for a deeper, more savory base.
The fresh lemon juice and zest provide a good amount of Vitamin C, an antioxidant that supports the immune system and skin health.
Parmesan cheese is a rich source of calcium, which is essential for maintaining strong bones and teeth, as well as proper muscle function.
The Arborio rice provides complex carbohydrates, which are the body's primary source of energy, offering a sustained release to keep you fueled.
A standard serving of this Lemon Risotto contains approximately 550-600 calories, primarily from the rice, butter, and Parmesan cheese.
Lemon Risotto is a rich and indulgent dish. While it contains beneficial nutrients like Vitamin C from the lemon and calcium from the cheese, it is also high in carbohydrates, fat, and sodium. It's best enjoyed in moderation as part of a balanced diet.
Yes, you can. The wine adds a layer of acidity and complexity, but you can substitute it with an equal amount of vegetable broth with an added squeeze of lemon juice (about 1 teaspoon) to mimic the acidity.
Arborio is the most common and widely available rice for risotto. Other excellent choices include Carnaroli (often called the 'king' of risotto rice for its superior texture) and Vialone Nano.
Store leftover risotto in an airtight container in the refrigerator for up to 2 days. To reheat, place it in a saucepan with a splash of broth or water over low heat. Stir gently until warmed through. Note that the texture will not be as creamy as when freshly made.
A gummy texture can be caused by a few things: over-stirring, cooking it for too long, or adding the broth too quickly. The key is to stir frequently but not constantly, and to allow each ladle of broth to be almost fully absorbed before adding the next.