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Lemon Risotto
servings: 4
total time: 1 hour
recipe by: Rae
Ingredients
- 5 cup chicken or vegetable stock
- 1/2 cup yellow onion, diced
- 1.5 cup Aborio rice
- 1/2 tsp Seafood Seasoning Mix
- 2 tsp oil
- 7 fl oz white wine (about 3/4 cup)
- zest from 1 lemon (fine shaved like a microplane)
- 2 TBSP Lemon Juice
- 2 oz Shredded Parmesan Cheese
- Kosher salt to taste
- dash white pepper
- 2 TBSP Green Onion, Sliced
Directions
- Bring the stock to a boil and then turn off and set aside.
- In a Dutch oven heat the oil over medium heat. Add the onion and cook until translucent, but do not brown.
- Add the rice and stir and cook over medium until glass in appearance.
- Add the wine and cook, stirring often until evaporated.
- Add 1/2 cup stock at a time, stirring almost constantly until all liquid is absorbed. Then add another 1/2 cup of stock and repeat. Stir often over medium heat. Stir scrapping the bottom and sides of the pan and tapping the rice off the spoon to insure even cooking. Turn heat down if it sticks and add more stock.
- Continue until the rice is tender, yet al dente. (You may not need all the stock, if you need more liquid add water by the 1/2 cup)
- Turn off the heat.
- Add the lemon juice and lemon zest and stir together. Add the cheese and stir together. Taste and season with salt & White pepper.
- Add the green onions and a final 1/2 cup of liquid. Stir together and serve immediately.
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