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Lemon risotto

There are few more alluring -- and satisfying -- dishes than braises, especially now that there's a little chill in the air. Inevitably, they're fork-tender and flavorful, glossy with rich, aromatic sauces of stock and wine. That's why it's hard ... Read more

Total time: 45 minutes | Serves 4
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1/2 cup finely chopped onion
  • 2 cups Arborio rice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup white wine
  • 5 to 6 cups hot chicken broth
  • 1 tablespoon grated lemon peel
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons chopped Italian parsley, divided

Step 1Heat the butter and oil in a large, heavy-bottomed saucepan until melted. Add the onion and saute until tender, about 5 minutes.

Step 2Add the rice and stir to coat it with the oil and butter. Add the salt and pepper and saute 1 minute.

Step 3Add the wine and bring the mixture to a simmer over medium heat. Cook until the wine is absorbed, 1 to 2 minutes.

Step 4Add 1 cup hot broth and cook over medium heat, stirring, until the broth is almost absorbed. Continue adding broth a half-cup at a time, cooking and stirring until the rice is tender, about 20 to 25 minutes.

Step 5Stir in the lemon peel, Parmesan and 1 tablespoon parsley.

Step 6Spoon the risotto into a bowl and sprinkle with the remaining parsley.

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