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Lemon Parsley Risotto

By Steven Raichlen
  • 1 1/2 cups of uncooked Carnaroli Rice
  • 1/2 cup onion, finely chopped (about 3/4 cups)
  • 1 1/2 tablespoon extra-virgin olive oil
  • 1/2 cup dry white wine
  • 5 to 6 cups basic vegetable or chicken broth, heated to simmering in a large pot
  • salt and pepper to taste
  • 1 1/2 teaspoon finely grated lemon zest
  • 1/4 cup fresh lemon juice
  • 1/2 cup finely chopped flat leaf parsley
  • 1/4 to 1/2 cup fresh grated parmesano regiano cheese

Heat the oil in a large heavy saucepan over medium heat. Cook the onions until soft and translucent but not brown, about 3 minutes. Stir in the rice and cook for 1 minute, or until all the grains are shiny. Add the wine and bring to a boil, stirring often. When most of the wine is absorbed, add 1/2 cup broth and lemon zest. Cook the rice at a brisk simmer, stirring steadily. When most of the liquid is absorbed, add another 1/2 cup broth. Gradually add salt and pepper to the broth. Continue to add the broth 1/2 cup at a time until 5 cups are used up. If the rice is still hard, add 1/2 to 1 cup more broth. Stir in the lemon juice and parsley the last 3 minutes. You'll need about 23 minutes cooking time in all. Remove the pan from the heat and stir in the cheese and salt and pepper to taste. Serve immediately.

Serves 4.