RISOTTO IS A SIMPLE, ELEGANT DISH that acts as a vehicle for a variety of flavors. Adding lemon to risotto is common in Italy, where the subtly flavored dish is often served as an appetizer. I like it as a side to Butter-Rubbed Salmon (page 103) with Blueberry Sauce (page 104) or simply enjoy it as a vegetarian main course, perhaps accompanied by blanched asparagus.
Recipe information
Yield
serves 4 as a main course, 6 as an appetizer
Ingredients
Preparation
Step 1
In a medium saucepan, bring the stock to a simmer over medium heat. Reduce the heat as low as possible to keep the stock warm until you are ready to use it.
Step 2
In a large, heavy-bottomed, nonreactive skillet at least 10 inches wide, heat the butter and olive oil over medium heat. Add the onion and the salt. Sauté for 8 to 10 minutes, stirring frequently, until the onion has softened.
Step 3
Add the rice to the skillet and cook for 3 minutes, stirring frequently to coat the rice with oil. Add the white wine and cook for 2 to 3 minutes, stirring frequently, until the wine is almost absorbed. Ladle 1 1/2 to 2 cups of the hot stock over the rice. Stir frequently until all of the liquid is absorbed and your stirring spoon leaves a trail showing where it ran across the bottom of the pot. Ladle in another 1 1/2 cups of liquid and stir until it is absorbed. Continue adding stock until the rice grains are al dente, about 30 minutes total. (You might not use all the stock.) If you prefer a softer risotto, add more stock until it has the desired consistency.
Step 4
Stir in the Parmesan, parsley, lemon zest, and lemon juice. Taste for seasoning and add salt and pepper as needed. Serve immediately.
