A family favorite - Lemon Basil Risotto
Lemon Basil Risotto
Less ingredients for a bright and fresh take on an Italian Classic that is Home-Made-Easy
2 tablespoons olive oil
Zest of 1 large lemon (approx. 2 tablespoons yield)
Juice of 1 large lemon
12 large basil leaves (Chiffonade - cut into thin ribbons)
1/2 cup of grated Parmesan cheese
2 cups of Arborio rice
4 cups of vegetable stock
2 cups of water
Heat water and vegetable stock in medium saucepan. Once at a simmer, lower to medium heat and keep on heat.
Heat olive oil in large saute pan on meduim heat.
Add Arborio rice to oil and stir to lightly toast rice - do not allow to darken/color - approx. 3 to 4 minutes.
Lower heat on rice and slowly add 2-3 ladles (approx. 1=1 1/4 cups of liquid) to the rice and stir until incorporated and simmering.
As rice absorbs liquid, add 2-3 ladles and stir.
Time between additions should be 4-5 minutes.
When rice appears to have no white in the middles and you are down to approx 1-2 ladles of stock left in the pot taste the rice for doneness. Al dente is the correct texture. Slight bite without any hard or chewy characteristics.
Turn off heat when done and begin adding lemon juice and zest then stir to incorporate.
Next add cheese and stir.
Last add basil and gently incorporate so as not to rip the ribbons into pieces.
(Add stock as needed to keep the dish creamy and not stiff)
* It is okay to have a little stock left. The addition of lemon juice and variations in rice affect the volume. It's better to add as needed than over-add and be too much liquid.
Serve in a bowl and add a little freshly shaved parmesan and a basil leaf for garnish.
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