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Sicilian lemon risotto
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
2 servings
Monique Terra
@moniqueterraa- Ingredients
- Recipe
- Arborio rice1 cup
- Chopped Onion1 unit(s)
- Chopped carrot1/2 unit(s)
- Chopped celery1/2 cup
- Dry white wine40 ml
- Salt to taste
- Pepper to taste
- Butter1 tablespoon
- Squeezed Sicilian lemon and zest1 unit(s)
- Parmesan cheese2 tablespoon
- Water or vegetable background500 ml
- Olive oil2 tablespoon
- In a pan, sauté onion, celery and carrot in olive oil. Put the salt and let it be well braised, about 10 min.
- Add the unwashed arborio rice. Add the wine and stir.
- Gradually add 2 ladles of water or the clear bottom of vegetables (I'll teach you how to do it at the end) and stir constantly. Before letting it dry, add 2 more shells. Put the squeezed lemon and stir and incorporate the broth until it runs out and is cooked.
- Turn off the heat, add the lemon zest, butter and cheese. Cover the pan for 2 min then stir. It's ready! Super combines with shrimp or fish!
- Vegetables light background: In a large pot, place chopped onion, carrot and celery, vegetable skins and shavings + 2L of cold water. Turn on medium heat and let it boil and cook for 1 hour and a half. Keep removing and discarding the foam that forms on top! Strain and use.
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