Sicilian lemon risotto: just like the restaurant, easy

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

Cremous and aromatic risotto with Sicilian lemon, ideal as a practical and fast accompaniment

Enter for 4 people.

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Type of meal: Classic (without restrictions), gluten without, vegetarian

Preparation: 00:45

Interval: 00:20

Tools

1 card (s), 2 pan (s), 1 grater (optional), 1 spatula (s)

EQUIPMENT

conventional

Meters

Cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, coffee spoon = 5 ml

Vegetable broth ingredients:

– 1.5 l of water

– 1/2 unit (i) Cipolla, Pelad (S)

– 1/2 units (s) carrot, peeling (s) and puncture

– 1 stem (i) of celery, chopped in a reduced way

– 2 units (i) Bay leaves

Ingredients of Sicilian lemon risotto:

– 2 cups (s) (tea) of tree rice

– 1.2 L homemade vegetable broth (see recipe)

– 1 unit (s) Sicilian lemon (zest and juice)

– 1 tablespoon (s) of olive oil

– 1 tablespoon (i) of unwilling butter

– 1/2 tablespoons (i) of chopped onions

– Go up to taste

– 1/2 cup (s) of dry white wine

– 2 tablespoons (s) (coffee) of turmeric (optional) ^THE

– 1 tablespoon (s) (tea) of lemon dressing and herbs (dry) (optional)

Ingredients to finish:

– 1/2 cup (s) of Parmigiano

– 2 tablespoons of unbeaten butter

Pre-repair:

1. Separate the tools and ingredients from the recipe.
2. Start with the preparation of the broth: wash the vegetables, peel and cut approximately. (see preparation).
3. Wash the lemon, dry well and make the range. Squeeze the juice.
4. Peel and cut the onion to the risotto. Reserve.
5. Filter the broth and keep it heated for use in risotto.

PREPARATION:

Vegetable broth (make this step in pre-preparation)

1. In a pan, add water, carrots, celery, onion and bay leaf.
2. Bring over medium heat and cook for 20 minutes.
3. Back to pre-preparation (item 3).

Limone risotto:

1. Filter the broth, keep heated on low heat to be used in the preparation of the risotto.
2. In a pan, put the butter and olive oil, turn on over low heat and let it melt.
3. When fat is hot, add the chopped onion. Climb over medium heat until it is passionate (about 3 minutes).
4. Add the tree rice and mix well for 2-3 minutes until the beans are involved in fat.
5. Add the white wine, increase the heat and mix until it evaporates.
6. Add the Sicilian lemon zest, the dry lemon dressing (optional), turmeric and the compound.
7. Gradually, add the hot vegetable broth, a shell at a time, always mixing until the liquid is absorbed. Season with salt.
8. It continues to add the broth, mixing tirelessly until the rice is cooked but still al dente (estimated 12 minutes).
9. In the last addition of broth, also add the lemon juice and turn off the heat before drying completely.
10. Add butter, Parmesan (finish).
11. Mix well so that the risotto is creamy.
12. Season the salt to taste if necessary.

Finishing and assembly:

1. Serve the Sicilian lemon risotto Immediately, while it continues to cook with its residual heat and can overcome the point.
2. Follow the suggestion: harmonizes well with grilled fish or other dishes of your choice.

a) This ingredient (s) can contain traces of gluten by cross -contamination. Gluten does not cause any evil or discomfort to people who have no sensitivity or lactose allergy and can be consumed moderately without any health. Consumption by celiacs, even in small quantities, can cause different reactions. This is the reason why we always recommend reading with great attention to the labels of these ingredients and other unborned ingredients and opt for signs that attest that the product does not contain gluten.

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.