If you want to add more substance to this risotto, beat 2 egg yolks in ½ cup of milk with some lemon juice and add to the rice together with the lemon zest and the chopped rosemary, as described in step #6 below. You will have a great single nutritious dish everybody will like.
Ingredients and Instructions (serves 6):
- 1 pound/500 grams of Arborio or Carnaroli rice
- 1/2 pound/250 grams of leeks, cleaned
- 1 shallot, finely chopped
- the zest of 1 large lemon, grated
- 1 sprig of fresh rosemary, finely chopped (leaves only)
- 4 tablespoons of grated Parmesan cheese
- 1 1/2 quarts/1 1/2 liters of vegetable broth
- 1/2 cup of white wine, dry
- extra-virgin olive oil
- salt and pepper
- 5 tablespoons/75 grams of butter
- Sliced the leeks (just the white part) and let simmer for about 25-30 minutes with 2 tablespoons of butter, a pinch of salt and one cup of water.
- In a large skillet sauté the chopped shallots in oil with the fire on low.
- Add the rice, let it toast for a minute or so, then add the white wine, stir and let evaporate.
- Add the leeks already stewed with their cooking juice.
- Begin to add one ladle of the broth, stir and continue until the liquid is fully absorbed. Repeat with the rest of the broth, one ladle at a time.
- After about 15 minutes of cooking, add salt and pepper, ¾ of the grated lemon peel and finely chopped Rosemary.
- When the rice is cooked, take the skillet off the fire, blend in the remaining butter and the grated Parmesan and stir gently, until the risotto has taken a nice creamy consistency.
- Serve immediately, garnishing the dishes with the remaining grated lemon peel and Rosemary.
Wine suggestion: Italian Pinot Grigio, Soave or Verdicchio are my suggestions for risotto with lemon and rosemary.
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