Prep Time: 10 mins
Total Time: 55 mins
Servings: 4-6
About This Recipe
“One of my favourite rice dishes. Lovely with seafood.”
Ingredients
4cupsvegetable stock
2tablespoonsunsalted butter
2tablespoonsolive oil
1smallonion, diced
12ouncesarborio rice
3/4 cupfreshly grated parmesan cheese
3tablespoonswhite wine
1lemon, juice and zest of
1tablespoonchopped fresh mint
Directions
Bring the stock to a boil in a medium saucepan, cover, and keep warm over low heat.
Heat 1 tablespoon of the butter and 1 tablespoon of the oil in a large saucepan.
Sauté the onion over medium high heat, stirring occasionally, until soft, about 5 minutes.
(If you mean translucent- it’s 7 minutes.) Add the rice to the onion mixture and sauté, stirring constantly, for 2 minutes.
Reduce the heat to medium low, add 1 cup of the hot stock and stir frequently until absorbed.
Continue adding 1 cup of stock at a time, stirring, and waiting for it to be absorbed before adding the next measure.
This will take 25-30 minutes .
Remove from heat and stir in 1/3 of the Parmesan, the white wine, lemon juice and zest, mint, and the remaining tablespoon of both butter and oil.
Cover and allow to stand for 3 minutes.
Sprinkle with the remaining cheese and serve.
Reviews
“This was good, but a little too strong on the lemon flavor for my family.That may be because I used a fresh lemon from a friend’s tree (I think fresh citrus has more juice that that pruchased at the store).Will try it again with less lemon.”
“Beautiful, fresh and sweet (yes, sweet!) recipe! I used a meyer lemon and am pretty sure that it added to the sweetness, but it was sooooooooo unbelievably delicious and unique. We also loved the addition of fresh mint- incredible. I did only add about 2/3 of the parmesan… it was still plenty cheesy and rich. Thanks for SUCH a wonderful recipe. This is my new favorite way to prepare risotto.”
“very good and easy recipe.i did take a short cut and make the risotto as directed on package but using your ingredience.dh loved it.”