Risotto al limone (lemon risotto): One thing I have learned from Italian cuisine is simplicity. The simpler, the better. Growing up in Vietnam, where food is a combination of many herbs, I didn't understand how tomato, mozzarella, and basil could make a national treasure. Little by little, I've come to recognize that true, natural flavors are what make Italian cuisine so distinct. I learned this lemon risotto recipe from my boss. The dish is genuinely simple: onion, rice, white wine, lemon zest, lemon basil, and cheese (I used blue cheese and Parmesan this time).
Nguyên liệu
1100g warm broth (vegetable or chicken)
30g extra virgin olive oil
150g onion, finely chopped
10g garlic, minced
300g Arborio rice
120g dry white wine
6g lemon zest
15g fresh lemon basil, chopped
100g Parmesan cheese, grated
Salt & black pepper to taste
Cách làm
1. Sauté onion in extra virgin olive oil until soft, then stir in garlic. 2. Add Arborio rice and stir to coat. Pour in white wine and stir until absorbed. 3. Gradually add warm broth, one ladle at a time, stirring as it absorbs until the rice is al dente. 4. Turn off heat, stir in lemon zest, lemon basil, and Parmesan. Season with salt and pepper, then serve. lemon-risotto.jpg414 KB
