Lemon Risotto with Mint

A true Italian risotto should be beautifully creamy. To achieve this, we must first choose the right rice and then prepare it correctly. If you follow the recipe precisely, you will surely be delighted with the result. The risotto will be perfectly creamy, with the lemon zest and mint adding a touch of freshness. If you dont like mint, you can also use rosemary or basil.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 25 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 2 piece Shallot

  • 1 piece Green, raw

  • 1 spoon Oil, olive

  • 60 g Butter, unsalted

  • 300 g Rice, white, medium grain

  • 1 l Soup base, chicken, cube

  • pieces Lemon, fresh, without shell

  • 2 twigs Mint

  • 1 piece Egg, egg yolk, fresh

  • 4 spoon Cheese, Parmesan, grated

  • 60 ml Sweet cream

  • pieces Spices, pepper, white

  • pieces Salt, table

  • pieces Cheese, Parmesan, grated

Steps

  1. Peel the shallots, clean the green stems, and wash them. Finely chop both components. Pour the broth into a pot and slowly heat it over moderate heat. Once the broth comes to a boil, reduce the heat to low to keep it warm.

  2. In a larger, shallow pot, heat the oil and half of the butter. Add the chopped shallots and greens, and sauté over moderate heat for 5 minutes, stirring occasionally, until the vegetables soften. Add the rice and continue to cook, stirring constantly, for another 2 minutes until the rice becomes translucent.

  3. Pour one or two ladles of hot broth over the rice. There should be just enough broth to cover the rice. Stir until the rice absorbs all the liquid, then add more broth. Continue this process of stirring and gradually adding broth for the next 15 to 20 minutes. When the rice is cooked "al dente," mix in the lemon zest.

  4. Pluck the mint leaves from the stems and finely chop them. In a small bowl, mix the egg yolk, cream, pepper, lemon juice, and Parmesan. When the risotto is nicely creamy but the rice is still slightly firm, mix in the mint, the remaining half of the butter, and the prepared mixture. Season with salt to taste. Remove the pot from the heat, cover it, and let the risotto rest for 5 minutes.

  5. Serve the prepared risotto in deep bowls, garnish with mint leaves, sprinkle with grated Parmesan, and serve.

Nutrition Information (Per 100g)

  • Calories: 338.05 kcal
  • Fat: 13.04 g
    • Saturated Fat: 6.96 g
  • Carbohydrates: 43.82 g
    • Sugars: 0 g
  • Protein: 6.96 g
  • Fiber: 0 g