Lemon Risotto with Parmigiano-Reggiano
This risotto is fabulous on its own or try topped with sautéed mushrooms, steamed asparagus, or grilled salmon.
|4 shallots, finely diced|
|2 ribs celery, finely diced|
|1/2 cup butter|
|2 Tbsp Vera Jane's Extra-Virgin Olive Oil|
|1.5 quart chicken stock|
|2 cups risotto rice|
|1 lemon, zested and juiced|
|1/2 cup Parmigiano-Reggiano, grated plus more for garnish|
|4 to 6 Tbsp crème fraîche|
|Salt and pepper to taste|
In a wide saucepan, sauté the shallots and celery in the butter and olive oil until soft; about 5 minutes. In another pot, heat the stock and keep at a low simmer. Mix the rice into the shallot and celery mixture, stirring to give it a good coating of oil and butter.
Put a ladleful of the stock into the rice and keep stirring until the stock is absorbed. Then add another ladleful and stir again. Continue doing this until the rice is al dente. You may not need all of the stock. When the risotto is al dente (no longer chalky, but still has some bite). Mix the lemon zest and lemon juice into risotto adding the parm, crème fraîche, and salt and pepper to taste.
Makes 4–6 servings
Prep Time: 15 Minutes