Friday, April 10, 2015

Lemon Risotto with Mascarpone

  • 6 cups chicken broth
  • 2 lemons (1 zested and juiced, and 1 peeled)
  • 2 tbsp olive oil
  • 2 lg shallots, finely chopped
  • 1 lg garlic clove, finely chopped
  • 1 1/2 cups arborio rice
  • salt and pepper
  • 1/2 cup dry white wine
  • 3 tbsp marscarpone cheese
  • 1 up fresh grated parmigiano reggiano cheese
  • basil leaves
  1. In a medium pot, heat the stock and the peel of 1 lemon over medium- low. Cover and keep warm.
  2. In a large skillet, heat the olive oil, two turns of the pan, over medium-high heat. Add the shallots and garlic and stir until softened, about 5 minutes. Add the rice, stir until coated, about 1 minute. Season with salt and pepper. Add the wine, stir until evaporated, about 2 minutes.
  3. Add about 2 cups warm stock and cook, stirring frequently, until almost evaporated, about 6 minutes. Add 2 more cups stock and cook, stirring frequently, until almost evaporated, about another 6 minutes. Add 1 cup stock and the lemon zest, stir until almost evaporated, about 3 minutes. Taste the rice, if it's tender but still has a bite to it, stir in the lemon juice, mascarpone and 1 cups parm cheese. Season and stir in some of the remaining stock if the risotto isn't saucy enough. Divide among bowls and garnish with basil and more grated cheese.

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