Spring Risotto With Shallots and Lemon
Per serving
This risotto recipe is a masterpiece, a fresh musical overture for your palate - dining on this risotto is akin to hearing a symphony played by the world's greatest philharmonic, performed in a glorious baroque concert hall.
Ingredients
4 serv.- butter↗2 tablespoons
- shallots↗3
- celery↗2
- extra virgin olive oil↗1 tablespoon
- arborio rice↗2 cups
- vegetable stock↗1 1⁄2 - 2 liters
1 1/2 - 2
- lemon↗1
zest of
- lemon juice↗1⁄4 cup
freshly squuezed
- dried rosemary↗1 teaspoon
- parmesan cheese↗6 tablespoons
freshly grated
- heavy cream↗1⁄3 cup
- butter↗2 tablespoons
- salt and pepper
Step-by-step instructions
- 1
Chop shallots and celery finely.
- 2
In a small bowl, combine lemon juice, cream, and parmesan. Set aside.
- 3
Heat oil and 2 T butter in a large skillet. Add shallots and celery and cook until softened.
- 4
Add arborio rice and stir to coat rice with oil/butter.
- 5
Pour 1 cup of stock into the pan. Stir until completely absorbed. Repeat until risotto is creamy and tender.
- 6
Add lemon zest and rosemary.
- 7
Remove from heat and stir in the reserved bowl of cream and lemon juice.
- 8
Add butter, pepper and salt and serve.
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