Creamy Lemon Parmesan Risotto
A simple, comforting risotto with fresh lemon and salty parmigiano reggiano.
Servings: 6
Ingredients
- 6 cups of chicken stock
- 2 cups of arborio rice
- 4 tablespoons of butter
- 2 shallots, finely diced
- 4 cloves of garlic, finely diced
- 1/4 cup of fresh lemon juice
- 1 tablespoon of fresh lemon zest
- 3/4 cup of parmigiano reggiano, finely shredded
- a pinch of black pepper
Instructions
- Place 6 cups of chicken stock in a saucepan and bring to a low simmer
- Cover the stock and reduce the heat to low
- Place 2 tablespoons of butter in a separate saucepan and place over medium heat
- Once the butter has melted, add the finely diced shallots and cook for 5-7 minutes or until the shallots begin to soften
- Add the finely diced garlic and cook, stirring consistently, for about 60 seconds
- Add 2 cups of arborio rice in with the shallots and garlic and cook, stirring consistently, for about 90 seconds
- Ladle 1 cup of the warm chicken stock in with the rice and stir until absorbed
- Add another 1/2 cup of stock and cook, stirring consistently, until absorbed
- Continue adding stock, 1/2 cup at a time, until the ricotta is tender and pale in color (approximately 30 minutes)
- Transfer the saucepan onto a heat proof surface
- Stir in 2 tablespoons of butter, 1/4 cup of fresh lemon juice and 1 tablespoon of fresh lemon zest
- Once the butter has melted, add a pinch of black pepper and stir in 3/4 cup of finely shredded parmigiano reggiano
- Enjoy warm