The rain these days dropped the temperature here, I would even go so far as to say that it is freezing and in this climate a risotto is EVERYTHING! This is great to accompany grilled foods and perfect with seafood!
Ingredients:
1 cup arborio rice or carnaroli
1/2 chopped onion
2 tablespoons of butter
1 tablespoon olive oil or oil
Juice of 1 lemon (I used Tahiti)
Zest of lemon peel, about 1 tablespoon
5 tablespoons of cream (can be fresh or from a box)
4 tablespoons of grated parmesan.
600ml prepared vegetable broth
Heat the butter and olive oil over low heat. Add the onion and sauté without letting it brown. Add the rice, lemon juice and 2/3 of the zest (reserve the rest for decoration).
Mix well and add a ladle of vegetable broth. Stir from time to time to avoid sticking. Repeat the operation until the rice is cooked. You may not use all the broth.
When the rice is cooked and the broth has reduced, add the cream and parmesan.
* I don’t use white wine in this recipe because I think the acidity of the lemon is enough, but if you want you can add 1 glass.
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