A Delicate and Fragrant Savory Rice
- Servings: 4.
This risotto is cooked in the classic method of adding broth slowly to rice as it's stirred over a moderately high heat. The subtle lemon flavor makes it a perfect companion to any fish or shellfish dish.
- 4 tablespoons unsalted butter (2 tablespoons to start the rice, 2 tablespoons to finish at the end)
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 2 cups Arborio or Carnaroli or Vialone Nano rice
- 5 to 6 cups good chicken stock (homemade or good boxed stock)
- 3 teaspoons finely grated lemon zest (from 2 small or 1 large lemon)
- 2/3 cup finely grated Parmigiano-Reggiano cheese
- Freshly ground pepper
- In a large sauce pan or sauté pan, heat 2 tablespoons of unsalted butter and 1 tablespoon olive oil over medium heat.
- When the butter foams, add the onion and cook for 5 to 7 minutes on medium heat until the onion is pale, soft and translucent. Try to not brown the onion.
- Place the stock in a separate sauce pan and place over medium heat to warm it through. Once it has become hot, reduce the heat to keep the temperature but not to boil the stock. You simply want to keep it hot so that when you add it to the rice, the temperature doesn't drop.
- Add the rice and lemon zest to the onion mixture. Stir to combine and to coat all the grains in the hot butter and oil.
- Begin to add the hot stock, adding about 1 cup at a time and stirring continuously until each cup of stock is absorbed before adding the next. Continue to add the stock, a cup at a time, and continue to stir, until the rice is al dente. This will take about 20 minutes. Depending on your rice, you may not need all 6 cups of stock so start tasting your rice after you've added 5 cups.
- When the rice is al dente, remove from the heat and add the Parmigiano-Reggiano and remaining 2 tablespoons of butter. Stir to combine.
- Taste and season with salt and freshly ground pepper.
- The finished risotto will be a pale ivory, and should have a loose, almost-but-not-quite soupy consistency.
- Serve immediately.
Tip: As with all classic risottos, this recipe must be made with Arborio, Carnaroli or Vialone Nano, which are medium grain rice with a thick surface starch.
Tip: Use a Microplane grater to remove the zest from your lemon/s and to grate the cheese.