Risotto is a rice-based preparation typical of northwestern Italy and characterized by the incorporation of “il parmiggiano” in its preparation.
We had posted a traditional risotto recipe but at home we also make this “Risotto al limone” recipe, which is simple, tasty and original.
It is a refreshing recipe to enjoy a rice dish without being too complicated and that does not become heavy.
Ingredients (for 4 people):
- Chicken broth 1 l (better homemade but can be from brick)
- Dry white wine 250 ml
- zest of 2 lemons (if you think it is too much, it can be zest of one lemon)
- Juice of 1 lemon
- Butter50 g
- Finely chopped onion150 g
- Arborio rice400 g
- Grated Parmesan cheese100 g
- Fresh parsley, finely chopped, 1 tbsp.
Preparation:
“Quando si prepara il risotto” we must use a suitable rice, better if it is arborio or a similar variety, or else a round grain rice. We will also need chicken broth, better “fatto in casa” but if we do not have it or we cannot make it we will use a purchased one.
Start the preparation by peeling and chopping the onion finely (we can also use finely chopped leek).
Once we have done this we put the olive oil and half of the butter in a casserole, and we are going to put it over medium heat until it melts. Once we have achieved this, we add the chopped onion and a little salt on top and keep over medium heat until the onion begins to change color.
On the other hand, put the chicken broth in another saucepan and heat over medium-low heat, since we will need it to be hot when we need it, so we do not need to heat it at higher power.
When the onion is almost transparent, add the rice, stir and cook for a couple of minutes until it is golden brown but not burnt (stir constantly). Then add the wine and cook over high heat for two or three minutes for the alcohol to evaporate. Then add a spoonful of the hot chicken broth, but little by little, never all at once.
We must wait for the rice to absorb the broth before adding a little more, so it will be well done and tender. Stir the rice each time the broth is added to the pan. In the meantime we will grate the peel of the lemons and then squeeze the lemon and strain the juice.
When the rice is tender, remove the pan from the heat, add the rest of the butter, the Parmesan cheese and stir well. Then add the lemon zest and lemon juice little by little, stir and taste until it is to your liking. Then let it rest for a couple of minutes and we can serve this delicious risotto al limone with a little chopped fresh parsley on top.
