LEMON RISOTTO
This lemon risotto recipe makes the most of the citrus's bright flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 9
Steps:
- Heat stock in a medium saucepan, and keep warm over low heat.
- Heat 4 tablespoons of butter in a medium straight-sided saute pan over low heat. Add leeks, and cook, covered, until translucent, about 6 minutes. Add rice, and raise heat to medium-high, stirring often for 3 minutes.
- Add about 1/2 cup hot stock, or just barely enough to cover rice. Cook, stirring, until stock has almost completely absorbed. Add lemon zest, stirring to combine. Continue cooking and stirring rice in this manner, adding 1/2 cup stock at a time, for 15 to 20 minutes. At this point the rice should be tender but still a bit firm to the bite. Stir in lemon juice. Season well with salt and pepper. Add chives, and stir in the remaining 2 tablespoons butter until it melts. Serve hot, sprinkled with Parmesan and lemon zest.
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Mateusz Kaliszewski
[email protected]I'm not a huge fan of lemon, but this risotto was surprisingly good. The lemon flavor was subtle and well-balanced.
Gerald Alongyah
[email protected]This was a bit too rich for my taste. I think I'll try making it with less butter and Parmesan cheese next time.
Lavirgin Debasky
[email protected]I've made this recipe several times, and it's always a hit. I love the bright and tangy flavor of the lemon.
Christopher Numanyo
[email protected]This is my new favorite risotto recipe! It's so easy to make, and the results are always perfect.
Mahesh Goda
[email protected]I'm not sure what went wrong, but my risotto turned out way too sour. I think I might have added too much lemon juice.
Madara Uchiha
[email protected]This was a great recipe! I made it for my family, and they all loved it. The lemon flavor was a nice touch, and the risotto was creamy and delicious.
RJ Balu
[email protected]I would have liked the recipe to include instructions for making the risotto in a slow cooker.
Hermione lavoile
[email protected]This risotto was amazing! I've never had anything like it before. The lemon and Parmesan flavors were perfectly balanced, and the Arborio rice was cooked to perfection.
Badhon Khatrio
[email protected]Not enough lemon flavor. I added extra lemon zest and juice, but it still wasn't lemony enough for me.
Dhabalamu Simon
[email protected]I made this for a dinner party, and it was a huge hit! Everyone loved the unique flavor combination of the lemon and Parmesan.
KM Mehady Hasan
[email protected]Followed the recipe exactly, and it came out perfectly. The lemon flavor was subtle but noticeable, and the risotto was creamy and delicious.
Umaimakanwal Umaimakanwal786
[email protected]This was my first time making risotto, and it turned out great! The lemon added a nice brightness to the dish, and the Parmesan cheese brought it all together. I'll definitely be making this again.
Joshua Angues
[email protected]Meh. It was okay, but nothing special.
Isrealla Doklah
[email protected]Easy to follow recipe that yielded delicious results. The risotto was creamy and flavorful, with a perfect balance of lemon and Parmesan.
lance tucker
[email protected]Not a fan. The lemon flavor was overpowering, and the risotto was too tart for my taste.
Manish Mishra
[email protected]This lemon risotto was a delightful surprise! I've made risotto before, but this recipe added a bright and refreshing twist with the lemon zest and juice. The Arborio rice cooked perfectly, and the combination of flavors was divine. I served it with