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Sicilian Lemon Risotto

Photo of the Sicilian Lemon Risotto – recipe of Sicilian Lemon Risotto on DeliRec
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Sicilian Lemon Risotto

Amo risoto, mas esse é meu preferido! Eu adoro esse fundinho azedo do limão. Bom, espero que você também goste 😍 Read more


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Tempo de preparo

45 min(s)


10 servings

Jéssica Oliveira

  • Ingredients
  • Recipe
  • Sicilian lemon2 unit(s)
  • White wine1 cup
  • Rice for risotto2 cup
  • Chopped onion1 unit(s)
  • Butter/margarine3 tablespoon
  • Vegetable broth/ bottom2 l
  • Parsley to taste
  • Salt to taste
  • Parmesan cheese1 cup
  • Yolk1 unit(s)
  1. FIRST LET'S PREPARE THE BOTTOM FOR YOUR RISOTO, this way it will be tastier.
  2. Place 2 carrots, 2 tomatoes, 3 onions, 1 stalk of celery or basil in a pan. Let everything cook and as soon as it browns, add 3 liters of water.
  3. Let it boil over low heat for 20 minutes. Turn off and strain!
  4. Place the butter and chopped onion in another pan, let it wilt and add the rice, fry a little and add the wine.
  5. Then add your base little by little (leave it in a pan with the heat on to the side, this way the process will be faster.
  6. Whenever you add the bottom, stir your rice so it doesn't stick. It is important to add the broth little by little so that it does not overcook.
  7. The thing about risotto is that it is sweet and not mushy. Risotto is not dry, the idea is for it to be creamy and moist.
  8. Once done, turn off the heat, cover and in a bowl mix the cheese, egg yolk and lemon juice. Mix well and add to the risotto.
  9. Stir carefully and cover! Serve very hot and, if desired, garnish with parsley and lemon slices.

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