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Lemon Risotto

This Sunday's breakfast was fresh lemon risotto. Why? Because I can and because it tasted delicious.

This is usually a side dish for fish and prawns, but I decided to skip that and just enjoy one of the easiest dishes I know, as it is, pure and simple.

Lemon Risotto

1 organic lemon
300g risotto rice
olive oil
white wine 250ml (I prefer Chardonnay)
1 red onion
1 small onion
3-4 cloves of garlic
fresh ground black pepper
40 g butter
50 g Parmesan
Leaf parsley
1- 1,5 l of vegetable stock (or chicken) needs to be really hot

1. chop the onions and the garlic to a size of your liking
2. gently heat the olive oil in a pot
3. add the chopped onions and garlic, stir and cook until translucent
4. add the risotto rice and stir
5. after about 3 minutes of gentle stirring add the white wine, stir and wait until the liquid has been soaked up by the rice
6. start adding the stock until the risotto is covered, stir occasionally
7. keep adding stock and stir from time to time
8. finely grate the Parmesan and cut the parsley, put it aside
9. the organic lemon needs to be washed with hot water, keep making lemon zest and add that to the risotto

After about 25 minutes you should be out of stock and the risotto should be almost ready. Try it, it needs to be soft on the outside and still have some bite in the middle all the while already being creamy and yummy with the fresh, not dominant, taste of lemons. Turn of the heat.

Season the risotto, maybe add some lemon juice if you want more acid but I usually keep it just like that, the lemon taste is supposed to enhance the flavour not dominate it.

Add the butter, stir and add the parsley as well a generous amount of freshly ground black pepper. Add the grated Parmesan, stir until molten and serve while hot. Add some fresh pepper on top and enjoy.

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