Sicilian lemon risotto

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Sicilian lemon risotto

Name: Sicilian lemon risotto
Prep time: 1 h
Total time: 1 h
Yield: 2 Porções
Ingredients: 1 cup Arborio rice; 1 unit(s) Chopped Onion; 1/2 unit(s) Chopped carrot; 1/2 cup Chopped celery; 40 ml Dry white wine; to taste Salt; to taste Pepper; 1 tablespoon Butter; 1 unit(s) Squeezed Sicilian lemon and zest; 2 tablespoon Parmesan cheese; 500 ml Water or vegetable background; 2 tablespoon Olive oil

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@delirec

🇧🇷Brazil

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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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Sicilian lemon risotto

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