Sicilian lemon risotto: just like in the restaurant, easy

Easy and creamy Sicilian lemon risotto, like the one in the restaurant. Perfect for a sophisticated and easy to prepare meal

Creamy and aromatic lemon risotto, ideal as a quick and practical accompaniment

Recipe for 4 people.

Classic (no restrictions), Gluten Free, Vegetarian

Preparation: 00:45

Intermission: 00:20

TOOLS

1 cutting board(s), 2 pan(s), 1 grater (optional), 1 spatula(s)

EQUIPMENT

conventional

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Vegetable Broth Ingredients:

– 1.5 L of water

– 1/2 onion(s), peeled

– 1/2 carrot(s), peeled and roughly chopped

– 1 stalk(s) of celery, coarsely chopped

– 2 bay leaves

Sicilian lemon risotto ingredients:

– 2 cups of arborio rice

– 1.2 L of homemade vegetable broth (see recipe)

– 1 lemon (zest and juice)

– 1 tablespoon(s) of olive oil

– 1 tablespoon unsalted butter

– 1/2 tablespoon(s) of chopped onion(s).

– salt to taste

– 1/2 cup(s) of dry white wine

– 2 teaspoons of turmeric (optional) ^THE

– 1 teaspoon lemon and herb seasoning (dry) (optional)

Ingredients TO COMPLETE:

– 1/2 cup(s) of parmesan

– 2 tablespoons unsalted butter

PREPARATION:

1. Separate the utensils and ingredients for the recipe.
2. Start by preparing the broth: wash the vegetables, peel them and chop them coarsely. (see preparation).
3. Wash the lemon, dry it well and peel it. Squeeze the juice.
4. Peel and chop the onion for the risotto. Book.
5. Filter the broth and keep warm to use in the risotto.

PREPARATION:

Vegetable broth (do this step in the pre-preparation)

1. In a pan, add the water, carrot, celery, onion and bay leaf.
2. Place over medium heat and cook for 20 minutes.
3. Return to pre-preparation (step 3).

Lemon risotto:

1. Filter the broth, keep warm over low heat to use to prepare the risotto.
2. In a pan, add the butter and olive oil, turn the heat to low and let it melt.
3. Once the fat is hot, add the chopped onion. Sauté over medium heat until wilted (about 3 minutes).
4. Add the arborio rice and mix well for 2 to 3 minutes, until the grains are coated with fat.
5. Add the white wine, raise the heat to high and stir until it evaporates.
6. Add lemon zest, dried lemon and herb seasoning (optional), turmeric and mix.
7. Gradually add the hot vegetable broth, one ladle at a time, stirring constantly until the liquid is absorbed. Season with salt.
8. Continue adding the broth, stirring constantly, until the rice is cooked but still tender (estimated time 12 minutes).
9. In the last addition of broth, also add the lemon juice and turn off the heat before it dries completely.
10. Add the butter, parmesan (finish).
11. Mix well so that the risotto is creamy.
12. If necessary, add salt to taste.

FINALIZATION AND ASSEMBLY:

1. Serve the Sicilian lemon risotto immediately, as it continues to cook on its own residual heat and may overcook.
2. Pairings: goes well with grilled fish or other dishes of your choice.

a) This ingredient(s) may contain traces of gluten due to cross-contamination. Gluten does not cause any harm or discomfort to people who are not sensitive or allergic to lactose and can be consumed in moderation without any harm to health. Consumption by celiac patients, even in small quantities, can cause various reactions. We therefore always recommend reading the labels of this ingredient(s) and other ingredients that may not be marked very carefully and opting for brands that certify that the product does not contain GLUTEN.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.