Found at Giada de Laurentiis, I decided to make it on Easter soon, next time I'll use bigger lemons for that, but generally - good risotto with citrus taste!
6 or more BIG lemons
1 cup risotto rice
app.500ml chicken broth
0,5 cup white wine
small onion
salt, pepper
zest ad juice of 0,5 lemon
2 tb.s. mascarpone or just cream cheese
parmesan
butter
Cook onion for 2-3 minutes in butter, add rice , stir and cook for a minute, pour wine, wait, until it evaporates and pour some broth into the pan. Cover and cook on low heat, adding broth, when it is needed. About 20 minutes. Rice should be cooked but still firm. Season. Remove from theneat, mix in lemon uice, zest, both cheeses.
Cut off a chop of lemon, so that it could stand, remove the inside (use knife and scissors for it), wash it and fill them with risotto. Serve!
6 or more BIG lemons
1 cup risotto rice
app.500ml chicken broth
0,5 cup white wine
small onion
salt, pepper
zest ad juice of 0,5 lemon
2 tb.s. mascarpone or just cream cheese
parmesan
butter
Cook onion for 2-3 minutes in butter, add rice , stir and cook for a minute, pour wine, wait, until it evaporates and pour some broth into the pan. Cover and cook on low heat, adding broth, when it is needed. About 20 minutes. Rice should be cooked but still firm. Season. Remove from theneat, mix in lemon uice, zest, both cheeses.
Cut off a chop of lemon, so that it could stand, remove the inside (use knife and scissors for it), wash it and fill them with risotto. Serve!
No comments:
Post a Comment
I'm always glad to hear back from you!