Risotto cremoso al limone (Risotto de limón)

Ingredientes

• 1 tablespoon olive oil
• 1 medium shallot
• 1 cup Arborio rice
• 5 cup chicken broth (or vegetable broth)
• 1/2 teaspoon dried marjoram
• 1 lemon (zested and juiced)
• 2 tablespoon butter
• 1/2 cup Parmigiano-Reggiano
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper

Preparación

1. 1

   Add chicken broth to a medium pot and bring to simmer. Keep it warm on low heat while you cook the risotto.

2. 2

   Heat olive oil in a large pan over medium heat. Add shallot and cook for 4-5 minutes until it softened.

3. 3

   Add Arborio rice and stir for 2-3 minutes until the edges of the grains turn translucent while the centers stay opaque.

4. 4

   Add 1 to 1 ½ cups of warm broth to the rice, add marjoram, season with salt and pepper, and stir gently. Once rice absorbed all liquid, continue adding broth 1 cup at a time and cook, stirring frequently until rice is al dente or to your taste.

5. 5

   Stir in 1 tablespoon of lemon juice and lemon zest, and cook for another minute or two.

6. 6

   Turn off the heat and stir in butter and cheese until melted and creamy.

7. 7

   Adjust the seasoning to taste and serve immediately.