Lemon Risotto Recipe
Serves 4
ingredient
2 tablespoons butter
1 tablespoon extra virgin olive oil
1 cup finely chopped shallots
1 thyme sprig
½ cup dry white wine, preferably from Northern Italy
1 cup arborio rice
3 cups hot chicken stock
1 cup finely chopped Parmigiano-Reggiano
1 cup blanched fresh peas
3 tablespoons lemon peel
1 tablespoon chopped preserved lemon (see recipe below)
Kosher salt and freshly ground white pepper
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Heat butter and oil in a large heavy-bottomed rondo over medium heat. Add shallots and thyme and sweat until shallots are soft, about 3 minutes. Add the wine and simmer until the alcohol evaporates, about 2 minutes. Add the rice and green onions and continue to stir for about 2 minutes.
Remove the thyme and reduce the heat to medium. Using a wooden spoon, stir in the broth, ¼ cup at a time, allowing the rice to absorb the broth before adding more. Continue stirring until all the broth is absorbed and the rice is creamy and al dente, about 17 minutes. Stir in cheese, peas, and lemon zest. Garnish with preserved lemon and season with salt and pepper.
Preserved Lemon Recipe
Makes 1 bottle
ingredient
6 unwaxed lemons
2/3 cup kosher salt
1 ¼ cups lemon juice, more as needed
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Wash the lemon very well and rub thoroughly.
Cut the lemon into 6 pieces and remove the seeds. Place the lemons in a sterilized glass jar and add salt and lemon juice. If necessary, add more juice until the jar is almost full and the lemons are completely covered. Seal the jar with an airtight lid and store in the back of the refrigerator. Rotate the bottle daily for the first week.
Lemons can be used after 4-6 weeks. To use lemons, use a paring knife to remove the salty pulp and pith from the rind. Discard the flesh and core. Use peeled, diced or finely chopped.