- Course: Main Course
- Total Time: Under 1 Hour
- Skill Level: Moderate
- Cost: Moderate
- Favorited: 28 Times
- 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
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.
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 is based on 5 servings and on 1/8 teaspoon added salt per serving.
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