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Lemon Risotto

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Monday, 14 January 2013 08:55


  • 1 quart chicken stock
  • 2 cups water
  • 1 tbs olive oil
  • 1 medium onion, chopped
  • 2 - 3 cloves garlic, finely chopped or grated
  • 1 cup arborio rice
  • 1 lemon
  • 1/2 cup white wine
  • 2 tbs butter
  • 1/2 cup grated pecorino romano or parmesan cheese
  • A handful basil tops, shredded or torn
  • Salt and freshly ground black pepper


  • Heat the stock and 2 cups water over medium low heat, keep hto for use throughout the cooking process.
  • In a risotto pot or large skillet with a rounded bottom, heat the olive oil over medium to medium-high heat. Add the onions and garlic to pan and saute to soften 3 to 4 minutes.
  • Stir in the rice and add the zest of 1 lemon. Heat the rice for 1 to 2 minutes.  Add the wine and cook until evaporated. Add in the hot stock, a few ladles at a time, and stir for a minute with each addition, to develop the starch and the creamy aspect. Keep adding stock each time the pan starts to become dry at the edges. Total cooking time will be about 18 minutes or so.
  • When rice is cooked to al dente, stir in the butter, juice of 1 lemon, the cheese and basil. Season with salt and pepper, to taste, and transfer to a serving bowl. Serve immediately.

Scott Pollacek - about me


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