November 2012 - Lemon Risotto

Lemon Risotto

(side dish, serves six)

Ingredients:

1 small onion, finely chopped

3 tbsp olive oil

300 g Risotto rice (preferably of the Vialone type)

2 dl white wine

8 dl hot chicken broth

125 g Mascarpone

1 lemon, finely grated zest only

fresh herbs, finely chopped

50 g Parmesan

Method:

Heat olive oil and sweat onions until translucent. Add rice and stir until all the grains are covered in oil. Add the wine and cook until absorbed. Add the chicken broth one ladle per time and cook over low heat until all the broth has been absorbed and the rice is al dente. Stir frequently. This takes about 20 minutes.

Remove pan from the heat, stir in Mascarpone, cover and rest for five minutes. Stir through herbs, lemon zest and parmesan cheese and season to taste.

This risotto tastes great with grilled meat (especially lamb) or grilled vegetables.