Rachael Ray Lemon Risotto Recipes

LEMON RISOTTO

Steps:

• In a large pot, heat the stock and 2 cups water over medium low heat.
• In a risotto pot or large skillet with a rounded bottom, heat the extra-virgin olive oil over medium to medium-high heat. Add the onions and garlic to pan and saute to soften 3 to 4 minutes Stir in the rice and add the zest of 1 lemon. Heat the rice for 1 to 2 minutes, then add the wine and cook until evaporated. Add in the hot stock, a few ladles at a time, and stir for a minute with each addition, to develop the starch and the creamy aspect. Total cooking time will be about 18 minutes or so. Keep adding stock each time the pan starts to become dry at the edges. While the rice cooks, peel and supreme or section the flesh of a lemon and finely chop. Sprinkle with a 1/2 teaspoon sugar. When rice is cooked to al dente, stir in the butter, lemon sections, juice of 1 lemon, the cheese and herbs. Season with salt and pepper, to taste, and transfer to a serving bowl. Serve immediately.

RED BEANS AND GREENS SALAD

Steps:

• Combine salad ingredients in a bowl, toss and adjust seasoning.

COZY UP WITH RACH'S EASY LEMON RISOTTO

Steps:

• Zest the lemons
• Halve and juice them
• Warm stock and water in medium saucepot
• Heat a round bottom pan over medium to medium-high heat with EVOO, add onions, garlic, lemon zest and salt and white or red pepper, and soften a few minutes, stirring frequently
• Add rice and toast a minute or so more, add wine and let it absorb fully
• Add stock in stages, a few ladles at a time, stirring vigorously to let the starches develop
• Risotto should take 18 minutes after first addition of broth
• Add honey, butter, juice of the 2 lemons and stir 1 minute
• Remove from heat and stir in cheese and basil, adjust seasonings and serve in shallow bowls topped with mint and pistachio

LEMON RISOTTO

Steps:

• Sautee onion in butter until soft.
• Stir in lemon zest.
• Add rice to onion mixture.
• Stir well to coat all grains of rice.
• Adjust heat to low-medium.
• Add 1/2 cup of broth plus 2 Tbsp lemon juice.
• Broth should simmer, reduce and thicken.
• Add another 1/2 cup of broth.
• Stir until absorbed.
• Add another 1/2 cup of broth and repeat process with remainder of broth and then water- 1/2 cup at a time.
• If necessary, add more water.
• When rice is done (tender but not mushy), remove from heat and stir in parmesan cheese and parsley.
• Season with salt, pepper and the remainder of lemon juice.
• Serve with grated parmesan on top.