
Silvana Franco
from
Market Kitchen
Silvana Franco’s risotto makes a simple supper dish or a great accompaniment to casseroles
Silvana Franco’s risotto makes a simple supper dish or a great accompaniment to casseroles
Buttery lemon risotto
Method
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
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S.Bate | Posted 11-Jul-08
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....
Prep:
10 min
Cook: 35 min
Cook: 35 min
Ingredients
1.5 litres chicken stock, or use vegetable stock300ml 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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