Al Limone Cream Lemon Risotto Food

AL LIMONE (CREAM} LEMON RISOTTO

Steps:

• bring the chicken broth and lemon juice to a simmer in a separate pan on stove.
• In a large pot on high heat add oil. Once oil is hot reduce heat to medium high. Add shallots and saute 2 minutes Add garlic and saute another minute. Add dry rice and cook two minutes. Add white wine and let most evaporate. Start adding the chicken broth one ladle at a time salting to taste. Repeat until rice is al dente. Pour in heavy cream lemon zest and cheese. Cook until cheese has melted. Stir in parsley and serve.

LEMON RISOTTO

Steps:

• In a large pot, heat the stock and 2 cups water over medium low heat.
• In a risotto pot or large skillet with a rounded bottom, heat the extra-virgin olive oil over medium to medium-high heat. Add the onions and garlic to pan and saute to soften 3 to 4 minutes Stir in the rice and add the zest of 1 lemon. Heat the rice for 1 to 2 minutes, then add the wine and cook until evaporated. Add in the hot stock, a few ladles at a time, and stir for a minute with each addition, to develop the starch and the creamy aspect. Total cooking time will be about 18 minutes or so. Keep adding stock each time the pan starts to become dry at the edges. While the rice cooks, peel and supreme or section the flesh of a lemon and finely chop. Sprinkle with a 1/2 teaspoon sugar. When rice is cooked to al dente, stir in the butter, lemon sections, juice of 1 lemon, the cheese and herbs. Season with salt and pepper, to taste, and transfer to a serving bowl. Serve immediately.

RISOTTO AL LIMONE CON SCAMPI (SHRIMP AND LEMON RISOTTO)

Steps:

• Bring broth to a boil in a saucepan, reduce heat and simmer to keep warm.
• In another heavy-bottomed saucepan, melt 3 tablespoons of the butter. Add rice and stir until every grain is coated with butter.
• Begin to ladle in broth slowly, one cup at a time, stirring until all liquid is absorbed and the rice is still moist, before adding more.
• After 10 minutes of cooking, add grated lemon peel. It will take about 20 minutes for the rice to absorb all the broth and to finish cooking.
• Remove pan from heat and stir in the Parmesan cheese and the remaining butter.
• To make the sauce, saute peeled shrimp in oil. Add white wine to the pan and cook over medium-high heat to evaporate the wine. Add parsley, and cook until sauce thickens and mixture is reduced.
• To plate dish, mound a portion of the risotto, and place shrimp over top. Garnish with lemon zest strips and parsley.

LEMON RISOTTO

Steps:

• Bring broth to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm. Melt 1 1/2 tablespoons butter with oil in heavy large saucepan over medium heat. Add shallots and sauté until tender, about 6 minutes. Add rice; stir 1 minute. Add wine and stir until evaporated, about 30 seconds. Add 1 1/2 cups hot broth; simmer until absorbed, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 35 minutes. Stir in cheese and remaining 2 tablespoons butter. Stir in parsley, lemon juice, and lemon peel. Season risotto with salt and pepper. Transfer to bowl and serve.

LEMON RISOTTO

Steps:

• Sautee onion in butter until soft.
• Stir in lemon zest.
• Add rice to onion mixture.
• Stir well to coat all grains of rice.
• Adjust heat to low-medium.
• Add 1/2 cup of broth plus 2 Tbsp lemon juice.
• Broth should simmer, reduce and thicken.
• Add another 1/2 cup of broth.
• Stir until absorbed.
• Add another 1/2 cup of broth and repeat process with remainder of broth and then water- 1/2 cup at a time.
• If necessary, add more water.
• When rice is done (tender but not mushy), remove from heat and stir in parmesan cheese and parsley.
• Season with salt, pepper and the remainder of lemon juice.
• Serve with grated parmesan on top.