Ingredients
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2 cups arborio rice (450 grams)
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1/2 onion, finely chopped
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1/2 cup dry white wine
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juice of one lemon
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zest of 1/2 a lemon
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2 tablespoons salted butter
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2 tablespoons olive oil
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1/2 cup (60g) parmiggiano-reggiano cheese, grated
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stock
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7-8 cups good quality chicken broth
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1 onions, quartered
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2 carrots, roughly chopped
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1 stalk celery, roughly chopped
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pinch of salt, or maybe more than a pinch
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finish
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1/2 cup fresh pesto (see my recipe)
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garnish
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rind of 1/2 lemon
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basil leaves
Directions
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1
Done
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Fill a large saucepan with the chicken broth, the quartered onion, carrots and celery. Place on medium heat on stove top and bring to a boil. |
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2
Done
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Reduce heat and simmer for 15-20 minutes. Add a little salt to taste as necessary. Just a bit since you will also add salty flavor from the parmesan cheese. |
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3
Done
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In another medium saute pan, heat the olive oil over medium heat. Add the chopped onion and a pinch of salt. |
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4
Done
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Stir continuously until the onion becomes translucent, about 8-10 minutes. Add the rice and increase the heat. Stir rice and cook until it almost starts to stick to the bottom of the pan, it will take 2-3 minutes. |
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5
Done
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Add the wine and continue to stir until all has evaporated, about 4-5 minutes. |
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6
Done
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Lower the heat to low medium and begin to ladle in the warm chicken broth. You want to use a strainer to prevent the vegetables from being added from the broth into the rice. |
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7
Done
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Ensure that after each ladle of broth, all the liquid is absorbed before adding the next ladle full. You also want to be stirring the entire time to ensure even cooking. |
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8
Done
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Continue until the rice is cooked, the rice will be plump but still tender to the touch - slightly chewy with texture in the center. You may not use all of the broth. The entire process will take about 20 minutes. You want to be warming your pesto (see below) about 10 minutes into the process. |
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9
Done
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When rice is about 5 minutes from being done, remove from heat add the butter and parmiggano-reggiano cheese, lemon zest, juice of one lemon. Blend together well. You will be surprised how the risotto continues to cook. It is better to have it slightly more liquid so you do not have a large, creamy mass. |
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10
Done
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Take the other lemon and grate about half its zest over the entire dish. |
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11
Done
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Place in individual serving bowls, or in a large platter. |
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12
Done
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for pestoTake 1/2 cup fresh pesto and place in a saucepan over very low heat. You can do when you are half way into the risotto. |
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13
Done
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to serveGentle place 2-3 small teaspoons full of pesto over the risotto. |
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14
Done
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Add a few sprigs of fresh basil leaves. |
