Thursday, May 21, 2009

Lemon Rosemary Risotto

I will have a photo the next time I make this. With fresh herbs growing now, I love to use them every chance I get!
Heat empty sauce pan over medium heat. Zest then juice 1 Lemon. Rough chop 1 Tbl Fresh Rosemary Sprigs, be sure to remove the stems. Add 2 Tbl Olive Oil to heated pan. Add 1/2 of a Diced Vidalia Onion and cook stirring for a few minutes just enough to sweat it. Do not brown. Add 1 Cup Aborio Rice. Stir Rice and Onion together for about 1 minute. Begin adding Chicken Broth, just enough to cover the rice while keeping a simmer going. If you are unable to do this, heat broth in a pan over low heat and ladle in as needed. Stir risotto often so it doesn't stick to the bottom of the pan. After about 1 cup of broth has been added, add lemon juice. Go back to adding the broth and as it evaporates, add more until rice is cooked perfectly. It will take 2 1/2-3 cups of broth. Once rice is done, stir in rosemary and lemon zest. Serve topped with Shaved Parmesan Cheese.

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