Citrus Risotto

Citrus Risotto

When it comes to risotto, simple is good, and it doesn’t get much simpler than a lime and a bit of Parmigiano-Reggiano cheese. You can make this dish with either Arborio, carnaroli or vialone nano.

INGREDIENTS

3 Tablespoons Olive Oil

1 Finely Diced Medium Onion

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

1 Cup Short-Grained Italian Rice

1/4 Cup White Wine

4 Cups Heated Chicken Broth

Grated Zest of 1 Lime

Juice of 1 Lime

3 Tablespoons Unsalted Butter

1/4 Cup Grated Parmigiano-Reggiano Cheese

In a medium-size heavy saucepan, heat olive oil over a medium-high heat. Add onions, kosher salt, and pepper. Cook for 5 minutes until softened. Add rice and stir well to coat rice. Let sizzle a little. Add white wine and cook for 1 minute. Add 1 cup hot chicken broth. Stir and reduce heat to medium. You will want a brisk simmer. Stir frequently as rice absorbs liquid. When you small sinkholes on surface of rice, it’s time to add more broth.. You will need to do this every 5 minutes, stirring in 1/2 cup hot chicken broth each time. Total cooking time should be about 20 minutes. Rice grains should be a bit al dente. Add lime zest, lime juice and butter. Add a splash more broth if risotto seems too stiff. Stir in grated Parmesan. Remove from heat and serve in shallow soup bowls. Top with additional cheese if you like. Serves 4

© Victoria Hart Glavin