Receta de risotto de limón

Ingredientes

• 2 tablespoons olive oil
• 2 tablespoons butter
• 3 tablespoons shallots, minced
• 1 1/2 cups arborio rice
• 1/2 cup dry white wine
• 6 cups hot chicken broth
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1 cup grated Parmesan cheese

Preparación

1. 1

   Heat olive oil and butter in a dutch oven over medium heat. When butter foams, add shallots, and cook, stirring occasionally, until translucent, about 1-3 minutes.

2. 2

   Add rice to dutch oven and stir so that oil mixture coats rice. Cook for 2 minutes, stirring frequently, to lightly toast the rice.

3. 3

   Deglaze pan with wine, stirring to combine until wine is absorbed.

4. 4

   Add 1 cup of broth to pan and stir until absorbed. Add broth, 1 cup at a time, until absorbed, stirring constantly.

5. 5

   Continue to add broth and stir until rice is cooked to al dente.

6. 6

   Stir in lemon zest, lemon juice, and grated Parmesan cheese.

7. 7

   Season with sea salt and black pepper to taste.