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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
🇧🇷Brazil
•View in original language
(Português)
45 min(s)
10 servings
Jéssica Oliveira
@chefjessicaoliveira- 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)
- FIRST LET'S PREPARE THE BOTTOM FOR YOUR RISOTO, this way it will be tastier.
- 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.
- Let it boil over low heat for 20 minutes. Turn off and strain!
- Place the butter and chopped onion in another pan, let it wilt and add the rice, fry a little and add the wine.
- 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.
- 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.
- 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.
- 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.
- Stir carefully and cover! Serve very hot and, if desired, garnish with parsley and lemon slices.
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