Summary: This recipe was originally a Stephanie Alexander one but I’ve been cooking it for so long, without referencing the recipe, I’m not entirely sure it’s the same beast! I cooked this for my girls lunch that I mentioned last week and it was well loved. Miriam said that she was surprised it was so lemony, commenting that many lemon things seemed to miss the lemon part! It’s quite rich, I served it with some green apple slices and salad leaves drizzled in garlic olive oil and balsamic reduction. This is one of Mr Asks faves and he had the left overs with some chicken kiev balls, as seen in the pic
Ingredients
- 2 lemons
- 80g butter
- 1 onion, chopped
- 1 cup arborio rice
- 1 cup white wine
- 3-5 cups hot vegetable or chicken stock
- 100g freshly grated Parmesan
Instructions
- Zest the lemons and set the zest aside. Juice the lemons, strain the juice and set aside.
- Add half the butter a large, high sided frypan. Once the butter is melted add the onion and cook for 3 mins till softened.
- Add the rice and cook, stirring frequently, for 1 minute to coat each grain in butter.
- Add the wine and stir continuously, until almost totally absorbed. Continue adding stock /2 cup at a time, stirring & waiting until it’s almost absorbed, until rice is well cooked but has a little ‘bite’ in the middle.
- Add the zest and juice, cook for another 3mins. Turn of the heat and add the additional butter and Parmesan to taste.
- Stir through and let it sit covered for 5 mins before serving. Serve with remaining Parmesan on top.
Comment
making this tonight – yum!!