Pucker up! This risotto is super-tangy but you'll still want to kiss it, it's so good.
Recipe courtesy of Rachael Ray
Total:
30 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

In a large pot, heat the stock and 2 cups water over medium low heat.

In a risotto pot or large skillet with a rounded bottom, heat the extra-virgin olive oil over medium to medium-high heat. Add the onions and garlic to pan and saute to soften 3 to 4 minutes Stir in the rice and add the zest of 1 lemon. Heat the rice for 1 to 2 minutes, then add the wine and cook until evaporated. Add in the hot stock, a few ladles at a time, and stir for a minute with each addition, to develop the starch and the creamy aspect. Total cooking time will be about 18 minutes or so. Keep adding stock each time the pan starts to become dry at the edges. While the rice cooks, peel and supreme or section the flesh of a lemon and finely chop. Sprinkle with a 1/2 teaspoon sugar. When rice is cooked to al dente, stir in the butter, lemon sections, juice of 1 lemon, the cheese and herbs. Season with salt and pepper, to taste, and transfer to a serving bowl. Serve immediately.

Pairs well with Chardonnay

IDEAS YOU'LL LOVE

Lemon Chicken

Recipe courtesy of Rachael Ray

Simple Mushroom Risotto

Mushroom Risotto with Peas

Recipe courtesy of Giada De Laurentiis

Lemon Cake

Recipe courtesy of Ina Garten

Risotto Cakes

Recipe courtesy of Kelsey Nixon

Lemon Chicken Breasts

Recipe courtesy of Ina Garten

Easy Parmesan "Risotto"

Recipe courtesy of Ina Garten

Blueberry Scones with Lemon Glaze

Recipe courtesy of Tyler Florence

Roasted Lemon-Chile Broccoli

Recipe courtesy of Ree Drummond

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking