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Lemon Risotto

Number: 4 persons

Complexity: medium

Working time: 20 min

Total preparation: 20 min

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    Ingredients

    • 200 grams of risotto rice

    • 6 to 7 dl fish stock

    • 30 g butter

    • 1 shallot

    • 1 lemon

    • 1 glass of dry white wine

    • salt and pepper to taste

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    Other supplies

    No

      Risotto is often seen as difficult to make. It's actually not too bad; You must stay there, add liquid regularly, stir regularly and occasionally test the risotto rice grain to see if it is done.

      Rest is the most important.

      Mis en place

      Peel and chop the shallot.

      Grate the zest of the lemon.
      Squeeze the lemon.

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      Preparation

      Bring the stock to the boil.

      Melt half the butter and fry the shallot until translucent.


      Add the risotto rice and lemon zest and fry, stirring, until all the grains are covered with a layer of fat and are translucent.


      Deglaze with the wine and lemon juice and bring to the boil.

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      Then add the warm stock little by little.

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      Keep adding the stock, if the risotto seems to be getting a bit dry, add more stock. Repeat this until the rice is smooth and cooked (takes about 20 minutes).

      But stick with it and you should stir regularly.

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      Stir the rest of the butter into the rice.

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      Season the rice with salt and pepper.

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      KPK/12May18

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