Lemon Parmesan Risotto
Lemon Parmesan Risotto
Ingredients:
2 Tbsp unsalted butter
2 Tbsp extra virgin olive oil
1 large yellow onion, diced
4 garlic cloves, minced
1 cup arborio rice
½ cup fresh lemon juice
3 cups stock (chicken or vegetable)
1 cup parmesan cheese, grated
Zest of 1 lemon
1-2 tsp kosher salt (start with 1 tsp and check for levels)
½ tsp freshly cracked black pepper
Yields 8 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Warm the stock and reserve. In a large skillet, melt down the butter and extra virgin olive oil over medium heat. Add the diced onion and saute 3 minutes. Add the garlic and saute 2 minutes. Sweat them with ½ tsp kosher salt and then add the arborio rice to toast for 4 minutes. Once you notice the fond (browning) starting to form on the bottom of the skillet, deglaze with the wine and then add the lemon juice. Scrape the bottom of the sides and begin continuously stirring the risotto.
In 1 cup increments, add the stock into the risotto, stirring constantly until the liquid is absorbed, and then repeating this process two more times until the rice is tender and still a little loose. Add the parmesan cheese and lemon zest, and fully incorporate. Add the remaining kosher salt, cracked black pepper, and check for any additional seasonings. Serve warm and enjoy.
