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sauteeing Italian
Lemon Risotto

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Comments: 2
 

Recipe

Yield: Serves 4–5

Ingredients

  • 5 cups chicken stock, homemade or low-sodium canned
  • 5 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 1½ cups arborio rice
  • ¾ cup good-quality vodka
  • ¾ cup fresh lemon juice
  • Zest of 1½ lemons, finely minced
  • 1 cup grated Parmesan cheese
  • Salt and freshly ground white pepper, to taste

Directions

In a medium saucepan, bring the broth to a simmer over medium heat. Reduce the heat to low and keep the broth at a bare simmer.

In a large, heavy saucepan, heat the butter and oil over medium heat. When the butter has melted, add the onions and sauté until translucent, about 6 to 8 minutes. Add the rice and coat with the mixture stirring constantly with a wooden spoon.

Add the vodka, stirring constantly until the rice absorbs the liquid, about 3 minutes. Add the lemon juice and continue stirring until the liquid is absorbed. Add the broth, a ladle at a time, stirring constantly. Continue adding until you reach a point where the liquid is absorbed and the rice is creamy and al dente, about 25 minutes.

Fold in the lemon zest and ½ cup of the Parmesan cheese. Season with salt and pepper.

Serve immediately, accompanied by the remaining ½ cup of Parmesan cheese.

Notes

Classic risotto is prepared using only broth for the cooking liquid. Two of my favorite variations on the traditional risotto are adding steamed asparagus tips and cooked fresh peas when the rice is al dente; or substituting the first ladle of stock with 1 cup of good Italian red wine and adding sautéed porcini mushrooms just when the rice is al dente.


© 1997 Christopher Idone
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 5 servings and on 1/8 teaspoon added salt per serving.

605kcal (30%)
943mg (39%)
61g
2g
23g (36%)
0g
12g (60%)
8g
2g
55mg (18%)
6g
18g
35mg
394mg
146mcg RAE (5%)
20mg (33%)
242mg (24%)
3mg (18%)
 

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  • katherine Duckworth

    05.30.14 Flag comment

    Bold flavors - I thought it was tasty. I used Stoli vodka and a cheaper parmesan. I didn't use as much zest as called for and I'm glad. I would suggest using a bit less lemon juice and about half the zest. I just had it for lunch and it hit the spot.

  • Noah Schutte

    09.09.11 Flag comment

    Yuck! Vodka and Onions and parmesan should not be used together. In anything. I regret using my good cheese from Parma, Italy. Just weird flavors together. I am so disappointed, I took the effort to make an account and make sure no one else jumps on this recipe. Not even worth bearing it down and eating it. And I was really hungry. Nothing to see here. Move along!

 

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