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This dish requires your constant attention to prepare. It is a good dish to prepare when your family/friends gather in the kitchen because you can take turns cooking it, while everyone is talking and having a good time. It is delicious and really worth the time spent preparing it.
Makes 4 side servings or 2 main dish servings.
Ingredients:
- 4 cups vegetable stock
- 1 Tbsp olive oil
- 1 small onion, minced
- 2 garlic cloves, minced or pressed
- 1 cup Arborio rice, washed
- 1/4 cup dry white wine
- salt, to taste – probably 1/2 tsp or so
- 1 lemon – grate for zest & squeeze for juice
- 1 egg beaten
- 1/4 cup Parmesan cheese, freshly grated
- pepper, freshly ground
Directions:
- Have the stock simmering very low in a separate sauce pan.
- Heat the oil in a wide, heavy-bottomed frying pan.
- Saute the onion & garlic over medium low heat until the onion is golden.
- Add the rice and continue to saute, stirring constantly, until the grains are glistening with oil.
- Stir in the wine & salt and cook over medium heat, constantly stirring. The wine should simmer very softly until it evaporates.
- When the wine has just about evaporated, stir in a ladleful of stock and continue to cook slowly simmering & stirring.
- Continue cooking in this manner: cooking rice until liquid is evaporated, adding one ladleful of stock at a time, stirring constantly, USING ALL BUT ONE LADLEFUL OF STOCK.
- After about 25-30 minutes the rice should be cooked al dente/firm to the bite.
- In a separate bowl, beat together the lemon juice, lemon zest, egg & Parmesan cheese and set aside.
- Add the last ladleful of stock so that the rice is not completely dry and remove from heat.
- Immediately stir in the lemon mixture and taste to adjust salt & pepper.
- Return to heat and stir for a few seconds.
- Serve right away,
Tags: Egg, Garlic, Lemon, Onion, Parmesan, Rice, Vegetable Stock, White Wine
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