Buttery lemon risotto

Method

1. Heat the chicken stock, wine and rosemary together in a large saucepan until simmering.

2. Melt half the butter in a large, heavy-based frying pan and cook the onion until softened.

3. Add the rice, turning to coat it thoroughly in the butter.

4. Add the hot liquid, a ladle or two at a time, to the risotto, stirring frequently and keeping it over a high heat until all the liquid is absorbed – it should take 15-20 minutes.

5. Stir in the lemon rind and juice, remaining butter, parmesan and parsley.

Cook’s note: Carnaroli is an Italian white rice, grown in the Piedmont and Lombardy regions of Italy. Considered to be the finest of the rices used to make risotto, carnaroli is a short, plump grain, in the same family as arborio rice.

Comments                        add a comment

What on earth are you doing promoting this as VEGGIE? The second word of this article is "chicken". I know I can adapt the recipe to make it vegetarian, but that's not the point.
As usual, vegetarians are an afterthought and vegetarian cuisine isn't real cooking....

Ingredients

1.5 litres chicken stock, or use vegetable stock
300ml dry white wine
1 sprig Rosemary
120g Butter
1 small onion, very finely chopped
600g Carnaroli rice, or other risotto rice (see Cook’s note below)
1 lemon, grated rind and juice only
100g Parmesan, grated
1 large handful Parsley, finely chopped

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