On the menu tonight, lemon risotto!
On the menu tonight, the delicious lemon risotto from the Paul Bocuse Institute!
Ingredients : - 1L of chicken broth
- 25cl of dry white wine
- 8 cl of olive oil
- 150g onion
- 400g round rice
- 60g of grated parmesan
Broth preparation Zest the lemon and squeeze out the juice.
In a saucepan, bring the broth and wine to the boil, then add 4 lemon zests and juice; cover and simmer for the rest of the preparation.
cooking onions Put 4cl of olive oil in a large saucepan; cook onions, stirring, until tender.
Cooking the risotto Add the rice, and stir gently so that it soaks up the oil and changes color slightly. Remove the lid from the broth and pour 25cl into the rice. Maintain over moderate heat, continuing to stir until the liquid is absorbed.
Cooking the risotto Add more broth, little by little, stirring constantly, until the liquid is absorbed by the rice; the total cooking time is about 18-20 minutes, until the rice is tender.
Finishing and dressing To put out the fire. Add the rest of the oil and the parmesan.
Serve immediately,
