Risotto Con Limone E Menta Recipes

RISOTTO CON LIMONE E MENTA

Steps:

• Put the stock in a saucepan. Heat until almost boiling, then reduce the heat until barely simmering to keep it hot.
• Heat the butter and oil in a sauté pan or over a medium heat. Add the shallots and cook for 1-2 minutes, until softened. Add the garlic and cook another minute. DO NOT burn!
• Add the rice and stir, using a wooden spoon, until the grains are well coated and glistening, about 2 minutes. Pour in the wine and stir until it has been completely absorbed, stirring constantly.
• Add 1 soup ladle of hot stock and simmer, stirring until it has been absorbed. Continue to add the stock at intervals and cook as before, until the liquid has been absorbed and the rice is tender but firm (al dente), approximately 18-20 minutes.
• Add the Parmesan, lemon zest, cream, mint, salt and pepper. Mix well. Remove from the heat, cover and let rest for 2 minutes.
• Tip: Once the risotto is cooked, if the grains are still firm ("al dente") but sticking together, you know you have made the perfect risotto.
• Spoon into warmed bowls, top with chopped mint and drizzle with extra virgin olive oil. Serve immediately.

LEMON RISOTTO

Steps:

• Bring broth to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm. Melt 1 1/2 tablespoons butter with oil in heavy large saucepan over medium heat. Add shallots and sauté until tender, about 6 minutes. Add rice; stir 1 minute. Add wine and stir until evaporated, about 30 seconds. Add 1 1/2 cups hot broth; simmer until absorbed, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 35 minutes. Stir in cheese and remaining 2 tablespoons butter. Stir in parsley, lemon juice, and lemon peel. Season risotto with salt and pepper. Transfer to bowl and serve.