The concept of Risotto is exclusively Italian. A specialty of Milan; Arborio rice (commonly used), is not rinsed. The risotto needs the starch from the rice for its creamy thick consistency; along with the ever present Parmesan Cheese and stock.
Lemon Risotto
This bright lemon risotto pairs well with spicy rubbed or marinated anything!
Ingredients
- 4 cups (1000 ml)( chicken stock 0 CHO
- 1/3 cup fresh lemon juice 0 CHO
- 4 TBSP butter divided 0 CHO
- 1/3 cup 40 grams) diced onion 3 CHO
- 1 cup (193 grams) dry Arborio rice (45 gram dry rice = 37 CHO) 158.68 CHO
- ½ cup dry white wine 3 CHO
- 1 cup (70 grams) grated Parmesan cheese 0 CHO
- ½ TBSP lemon zest 0 CHO
- ½ tsp. Salt 0 CHO
- 1/4 tsp. pepper 0 CHO
- Garnish – parsley or chives and lemon zest 0 CHO
TOTAL CHO 164.68 CHO
- TOTAL WEIGHT 956 GRAMS
- 164.68 CHO DIVIDED BY 956 GRAMS = .172 CHO/GRAM
- 1 TBSP = 17 GRAMS (.172 CHO x 17 GRAMS) 2.92 CHO/TBSP
- ¼ CUP = 4 TBSP (2.92 CHO x 4) 11.76 CHO/1/4 CUP
Instructions
- Warm broth and lemon juice in small saucepan. Simmer on low without boiling.
- In another larger saucepan, melt 3 TBSP butter and sauté chopped onion for about 3 minutes, do not brown.
- Add rice and stir to coat with the butter. Heat until rice is hot.
- Add wine and simmer until evaporated.
- Start adding chicken stock ½ cup at a time and gently stir with spatula (back and forth motion vs, stirring) until chicken stock is almost completely absorbed.
- Continue cooking rice and adding stock ½ cup at a time, over medium heat. This process will take about 30 minutes.
- Remove from heat and add grated Parmesan cheese, remaining 1 TBSP of butter, lemon zest, salt and pepper. Garnish if desired with chives or parsley and more lemon zest.
Recipe Notes
* Leftover risotto becomes cement like once it has been refrigerated. To warm, place in an oven proof dish, break apart slightly and dot with a little butter. Cover and bake until warm as compared to the stove top and stirring.
