Lemon risotto, a simple and tantalizing idea for a perfect first course in any season, easy to make. Among the tips I leave you, one is to prepare a good homemade vegetable broth with celery, carrot, and onion, ideal for making this risotto. You can also use ready-made commercial bases, as long as they are properly heated. The second tip is to use at least two fairly large and juicy organic lemons, so you can also use the peel at the end of the recipe for an even more fragrant risotto. The third tip is related to the other main ingredient for this recipe, namely the rice, which must be suitable for the recipe. Below I leave you some ideas for making different risottos, while at the end of the recipe I answer the most common questions.

#adv

Difficulty: Easy
Cost: Very cheap
Preparation time: 10 Minutes
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

Ingredients

1 1/2 cups Roma rice
1 slice red onion
3 tbsps extra virgin olive oil
1 glass white wine
2 lemons (untreated)
to taste lactose-free butter
6 cups water
1 stalk celery
1 onion
1 carrot
0.5 oz coarse salt

Tools

1 Pot
1 Pan
1 Juicer
1 Knife
1 Cutting board
1 Spatula

Steps

To make Lemon Risotto, first prepare the vegetable broth after cleaning the celery, carrot, and onion. Immerse them in two liters of salted water and cook them for an hour over low heat. The broth for the risotto should be very hot, but you can prepare it in advance, strain it, and store it in the refrigerator for up to two days. In a pan, sauté the finely chopped onion in the oil.
Toast the rice for a minute, stirring occasionally with a spatula or wooden spoon.
Deglaze with the white wine.
When the alcoholic part has evaporated, add a generous ladle of very hot broth at a time, adding the next when the previous one has been absorbed. This is to prevent the rice from becoming watery.
Towards the end of cooking, after grating the lemon zest which will help make the risotto more fragrant, squeeze it.
Add the lemon juice to the risotto and let it absorb. Add one last ladle of broth and stir.
When the liquid is well absorbed, with the heat off, add a knob of butter and stir everything for a minute.
Bring the risotto immediately to the table, serving it hot to your guests. You can also enrich it with grated cheese or aromatic herbs for a more comforting and tasty final result.