Risotto with butter and lemon
Sunday 30 March 2008
This is a rich, comforting dish that can be eaten on its own or alongside dishes such as osso bucco, slow-cooked lamb or beef as well as with grilled white fish.
1/2 litres pints chicken stock
175g/6oz unsalted butter
1 yellow onion, peeled and finely chopped
500g/1lb aborio or vialone rice
200g/7oz of Parmesan cheese
The juice and zest of one lemon
Sea salt and freshly ground black pepper
Bring the stock to a simmer in a small saucepan over a medium heat. In a separate pan, melt a third of the butter over a low heat. Add the onion and cook, stirring often, until soft. This should take about 5 minutes. Add the rice and cook, stirring constantly until it goes opaque, this should take about 4 minutes.
Next, add a ladleful of the hot stock and continue to stir until it is absorbed. This should take about 2-3 minutes. Then add another ladleful and repeat the process until all the stock is used up. This should take about 25 minutes. Continue to cook the rice until it is just al dente. Finally, add the remaining butter, the cheese and the lemon juice. Season and remove from the heat. Cover and leave to stand for 5 minutes before serving.
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