Lemon Risotto

By HomeCookin

Use Meyer lemons, if available. Otherwise, regular lemons will do.

Ingredients

• Kosher salt
• 1 1/2 quarts (6 cups) water
• 3 Tbsp olive oil
• 1 Tbsp butter
• 3/4 cup finely chopped onion (about 1/2 a med onion)
• 2 cups arborio rice or other risotto rice
• 1 cup white wine or broth
• 1 or 2 Meyer lemons, enough for 1 Tbsp of zest, and 3 Tbsp of juice (if using regular lemons instead of Meyer, you'll need less juice, start with 1 Tbsp and add more to taste)
• 1 Tbsp of chopped, fresh oregano leaves (can also use mint)
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup lightly toasted pine nuts (optional)
• 1/4 cup finely grated Parmesan (optional)

Preparation

Step 1

Put 1 1/2 quarts (6 cups) of water into a pot. Add 1 level tablespoon of kosher salt (or 2 level teaspoons if you are using table salt). Bring to a boil. Lower the heat to warm, cover and keep warm while you make the risotto. In a large, wide sauté pan, heat olive oil and butter on medium heat. Add the onions and cook until translucent, about 5 minutes. Add arborio rice. Stir to coat. Cook, stirring, 5-7 minutes, until the rice just barely begins to brown on some of the grains. Add the wine or broth. Stir continuously, a few minutes, until the liquid has been completely absorbed by the rice. Lower the heat to medium low. Start adding the hot salted water to the rice, one ladleful (about 1/2 cup) at a time. After each addition, stir continuously for a few minutes until the rice has completely absorbed the liquid. You'll end up adding a total of about 4 to 5 cups of water, depending on the rice you are using (older rice may need more water). Continue to add water and stir, until the rice is cooked through and just a tiny bit chewy. The whole process should take about 30 minutes or so. Risotto is a labor of love. Stir in 2 Tablespoons of the lemon juice, the lemon zest, chopped oregano, and black pepper, reserving a little bit of lemon zest and oregano to sprinkle on top upon service. Do a taste test. If the rice needs more seasoning, add more salt and pepper. Add more lemon juice if you want. To serve, sprinkle a little lemon zest and fresh oregano on top, along with a few toasted pine nuts and finely grated Parmesan if using.