RISOTTO AL LIMONE

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Risotto al Limone image

This is a recipe adaptation of the one served at Da Filippo in Sorrento. Great used as a side dish with a stuffed turkey breast. Something your family will ask for again....

Provided by Pat Duran @kitchenChatter

Categories     Rice Sides

Number Of Ingredients 9

4 tablespoon(s) butter
1 medium scallion-- white and light green part only, finely chopped
3 1/2 cup(s) arborio rice
1 cup(s) white wine or sparkling white grape drink
3/4 cup(s) heavy cream
1 tablespoon(s) finely grated lemon zest
3/4 cup(s) finely grated parmigiano-reggiano cheese
- salt
- julienned zest of 1 lemon, for garnish

Steps:

  • Bring 2 quarts of water to a boil over high heat on a back burner to use later.Do not cook the rice in this.(if desired add one chicken bouillon cube to the water). --- In a heavy duty medium pot over medium flame,heat 2 Tablespoons of the butter; add scallions and cook until softened and light golden, about 2 minutes. Add rice and cook, stirring constantly, until translucent, about 3-4 minutes. Add wine and cook, stirring constantly, until rice has absorbed most of the wine, about 1 minute.
  • Now add 1 cup of the boiling water from the back burner pot to the rice in the heavy duty pot, and cook, stirring constantly, until the water has been absorbed, 2-3 minutes. Repeat this process 5-6 more times, until rice is al dente.(You'll have water left over in the back pot).
  • Add cream and grated lemon zest and cook, stirring constantly for 2 minutes more. Remove from heat, stir in remaining butter and parmigiano-reggiano, and season to taste with salt.
  • If risotto seems too thick, add more water to adjust to desired consistency. Spoon risotto onto plates and garnish with julienned lemon zest. Serve right away.

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