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LOCATION: Recipes >> Rice >> Risotto 16

Print this Recipe    Risotto 16

Lemon Parsley Risotto
(serves 6)

11/2 tablespoon extra-virgin olive oil
1/2 red onion, finely chopped
11/2 cups arborio rice
1/2 cup dry white wine
5 to 6 cup vegetable broth
11/2 teaspoon finely grated lemon zest
salt and freshly ground black pepper
1/4 cup fresh lemon juice
1/2 cup finely chopped flat-leaf parsley
1/4 to 1/2 cup freshly grated Parmigiano Reggiano

Heat the oil in a large heavy saucepan over medium heat. Cook the
onions until soft and translucent but not brown, about 2 minutes.
Stir in the rice and cook for 1 minute, or until all the grains
are shiny.

Add the wine and bring to a boil, stirring often. When most of
the wine is absorbed, add 1/2 cuo broth and lecon zest. Cook the
rice at a brisk simmer stirring steadily. When most of the liquid
is absorbed, add another 1/2 cup broth. Gradually add salt and
pepper as you add the broth. Continue adding the broth, 1/2 cup at
a time, until 5 cups are used up. If the rice is still hard add
1/2 to 1 more cup broth. Stir in the lemon juice and parsley the
last 3 minutes. You'll need about 18 minutes of cooking in all.

Remove the pan from the heat and stir in the cheese and salt and
pepper to taste. Serve at once.

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