CLASSIC pasta risotto with lemon parmesan









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Risotto is itself so wonderful, that a truly basic and simple recipe can sometimes be all that you might want. This is it: parmesan, risotto, a little lemon and a little parsley!


  • two cups of Arborio rice (or the two other approved varieties)
  • five cups of chicken stock
  • one small onion, finely diced
  • four tablespoons of olive oil
  • one-half cup dry white wine
  • two medium lemons
  • one cup freshly grated parmesan cheese
  • one-quarter cup fresh parsley, chopped fine
  • one tablespoon of butter
  • salt and pepper

to cook: (a more detailed an elaborate description of the risotto cooking technique can be found at how to cook risotto).

Take the zest from the two lemons and then squeeze them for the juice. Set aside.

Bring the stock to a slow simmer in a pan next to the risotto pan. In a thick-bottomed pan (the risotto pan), over medium-high heat: add the olive oil. Add the onion. Cook until soft. Add the rice and stir until each grain is coated with the oil.  Add the white wine. Cook and stir until it is absorbed by the rice, about two minutes. Add salt. Now add the hot stock, ladle by ladle, only adding another ladle when the previous ladle of liquid has been absorbed, stirring almost all of the time. Continue adding the ladles of stock until the rice is properly done: twenty minutes or so.

Determine proper doneness by tasting regularly. When it is properly al dente, with a little creaminess, it is ready. Take off the heat. Stir in the lemon juice, zest and the parmesan, and the tablespoon of butter, and the parsley. Serve and enjoy.



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