Lemon Risotto

Ingredients

• Chicken stock

  Soup, home-prepared

  4 cup or 960g

• Water

  Plain, clean water

  2 cup or 473g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  1 small or 70g

• Garlic

  Raw

  2 cloves, minced or 6g

• White rice

  Long-grain, regular, raw, unenriched

  1 cup or 185g

• Lemons

  Raw, without peel

  2 fruit or 168g

• White wine

  Alcoholic beverage, table

  4 fl oz or 118g

• Sugar

  White, granulated sugar

  ½ tsp or 2g

• Butter

  Unsalted

  2 tbsp or 28g

• Parmesan cheese

  Grated

  ½ cup or 50g

• Spearmint

  Fresh

  ¼ cup or 23g

• Basil

  Spices, dried

  1 tbsp, leaves or 2g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. In a large pot, heat the stock and 2 cups water over medium low heat.
2. In a risotto pot or large skillet with a rounded bottom, heat the extra-virgin olive oil over medium to medium-high heat. Add the onions and garlic to pan and saute to soften 3 to 4 minutes Stir in the rice and add the zest of 1 lemon. Heat the rice for 1 to 2 minutes, then add the wine and cook until evaporated. Add in the hot stock, a few ladles at a time, and stir for a minute with each addition, to develop the starch and the creamy aspect. Total cooking time will be about 18 minutes or so. Keep adding stock each time the pan starts to become dry at the edges. While the rice cooks, peel and supreme or section the flesh of a lemon and finely chop. Sprinkle with a 1/2 teaspoon sugar. When rice is cooked to al dente, stir in the butter, lemon sections, juice of 1 lemon, the cheese and herbs. Season with salt and pepper, to taste, and transfer to a serving bowl. Serve immediately.
3. (source: https://www.foodnetwork.com/recipes/rachael-ray/lemon-risotto-recipe-2012591)

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