From Citrus Essentials by Marilyn Noble, ©Rio Nuevo 2006.
Risotto comes from the Veneto region of Italy, but the lemon in this version gives it a sunny flavor that reminds me of sitting on the patio at a winery, sipping a wonderful Sauvignon Blanc. For the best result, avoid buying the grated, packaged Asiago and spring for a nice chunk that you grate yourself. Risotto is easy, if somewhat labor intensive, but it’s well worth it.
Serves 6
1 medium onion, minced
1 stick butter
5 cups chicken broth
2 cups Arborio rice
1 cup white wine
1 lemon, juiced and zested
1 teaspoon salt
1 cup Asiago cheese, grated
In a large skillet, sauté onion in butter until soft and translucent.
While onion is cooking, heat chicken broth in a large saucepan to a slow simmer.
Add rice to onion and butter, and stir for one minute, until the rice is coated. Keep the heat low enough that the rice doesn’t begin to brown. Add wine, lemon juice and grated lemon zest. Continue stirring until wine is absorbed and rice is beginning to look dry. Ladle one-half cup of broth into the rice, and continue to stir, taking care to scrape the bottom and sides of the pan so the rice doesn’t stick. When liquid is absorbed and the rice looks dry, add another ladle of stock. Continue process of ladling and stirring for about 20 minutes.
Taste a grain of rice. It should be tender with no crunch. If it’s still not done, continue adding stock and stirring. If you run out of stock, use hot water.
Once rice has reached a creamy consistency and is tender, season with salt and add cheese. Stir until cheese is blended, remove from heat and serve immediately in warm bowls.