Risotto al Limone

Lemon Risotto

Preparation info
    • Difficulty

      Medium

Appears in

By Yvette van Boven

Published 2011

  • About

Ingredients

  • 2 Shallots/French onions
  • 400 g (14 oz/ cups

Method

Melt the butter in a large thick-bottomed pan. Sauté the shallots. Add the rice and fry on high heat while stirring until the rice grains are glazed, with a white core.

Add the wine → Fold in the lemon juice. Add the hot broth, spoonful by spoonful, until it is absorbed. Continue until the rice is al dente after 20 mins. Season with salt & pepper.

Fold in cheese, until it is