March 3, 2013

Lemon Parmesan Risotto

This is a simple recipe, but the kind you can make over and over and not get tired of. A basic risotto flavored with lemon and Parmesan (I always have those on hand) is an excellent side dish for so many things. Add a simply prepared chicken breast and green salad, and you've got a restaurant meal.

Lemon and Parmesan Risotto

adapted from Gratinee Blog

2 Tbsp. butter
1 tablespoon olive oil
1 onion, finely chopped
5 1/2 cups chicken or vegetable stock
2 cups arborio rice
3 teaspoons finely grated lemon rind
1/2 cup finely grated Parmesan cheese
2 Tbsp. butter, extra
salt and black pepper

Place the stock in a separate saucepan and bring to a slow simmer. Meanwhile, heat a large saucepan over medium heat. Add the butter, oil, and onions; cook for 6-8 minutes or until soft and golden. Add the rice and lemon rind to the onion mixture and stir for 2 minutes, or until the rice is translucent.

Add the hot stock 1 cup at a time, stirring continuously, until each cup of stock is absorbed and the rice is al dente. This should take 25-30 minutes. Add the remaining 2 Tbsp. of butter and Parmesan cheese. Season with more salt and pepper to taste. Serve immediately.

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