Risotto Al Limone Recipes

RISOTTO AL LIMONE

Risotto al Limone image

This is a recipe adaptation of the one served at Da Filippo in Sorrento. Great used as a side dish with a stuffed turkey breast. Something your family will ask for again....

Provided by Pat Duran @kitchenChatter

Number Of Ingredients 9

Ingredients

4 tablespoon(s) butter
1 medium scallion-- white and light green part only, finely chopped
3 1/2 cup(s) arborio rice
1 cup(s) white wine or sparkling white grape drink
3/4 cup(s) heavy cream
1 tablespoon(s) finely grated lemon zest
3/4 cup(s) finely grated parmigiano-reggiano cheese
- salt
- julienned zest of 1 lemon, for garnish

Steps:

Bring 2 quarts of water to a boil over high heat on a back burner to use later.Do not cook the rice in this.(if desired add one chicken bouillon cube to the water). --- In a heavy duty medium pot over medium flame,heat 2 Tablespoons of the butter; add scallions and cook until softened and light golden, about 2 minutes. Add rice and cook, stirring constantly, until translucent, about 3-4 minutes. Add wine and cook, stirring constantly, until rice has absorbed most of the wine, about 1 minute.
Now add 1 cup of the boiling water from the back burner pot to the rice in the heavy duty pot, and cook, stirring constantly, until the water has been absorbed, 2-3 minutes. Repeat this process 5-6 more times, until rice is al dente.(You'll have water left over in the back pot).
Add cream and grated lemon zest and cook, stirring constantly for 2 minutes more. Remove from heat, stir in remaining butter and parmigiano-reggiano, and season to taste with salt.
If risotto seems too thick, add more water to adjust to desired consistency. Spoon risotto onto plates and garnish with julienned lemon zest. Serve right away.

RISOTTO AL LIMONE CON SCAMPI (SHRIMP AND LEMON RISOTTO)

Risotto Al Limone Con Scampi (Shrimp and Lemon Risotto) image

This recipe comes from Chef Luciano Parolari who has been the executive chef at the exclusive Villa d'Este on Lake Como in Italy, for 25 years. He has been nicknamed the "King of Risotto" because of his reputation for a variety of exotic Milanese risottos. Note: The chef recommends carnaroli rice, from Italy's Piedmont area. If you can't find it in specialty or gourmet shops, however, use arborio rice - it's an acceptable substitute. This recipe is courtesy of an article about Chef Parolari in our local paper. I have not tried it as yet but wanted to put it here for safe keeping.

Provided by Judith N.

Categories Rice

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

10 cups chicken broth or 10 cups vegetable broth
10 tablespoons butter
3 cups carnaroli rice
2 lemon peel, of grated
6 tablespoons parmesan cheese, grated
48 shrimp, peeled
olive oil
2 cups white wine
3 tablespoons parsley, minced
lemon zest, in strips (for garnish)
parsley, minced

Steps:

Bring broth to a boil in a saucepan, reduce heat and simmer to keep warm.
In another heavy-bottomed saucepan, melt 3 tablespoons of the butter. Add rice and stir until every grain is coated with butter.
Begin to ladle in broth slowly, one cup at a time, stirring until all liquid is absorbed and the rice is still moist, before adding more.
After 10 minutes of cooking, add grated lemon peel. It will take about 20 minutes for the rice to absorb all the broth and to finish cooking.
Remove pan from heat and stir in the Parmesan cheese and the remaining butter.
To make the sauce, saute peeled shrimp in oil. Add white wine to the pan and cook over medium-high heat to evaporate the wine. Add parsley, and cook until sauce thickens and mixture is reduced.
To plate dish, mound a portion of the risotto, and place shrimp over top. Garnish with lemon zest strips and parsley.

Nutrition Facts : Calories 500.9, Fat 17.5, SaturatedFat 10, Cholesterol 97.1, Sodium 936.2, Carbohydrate 57.6, Fiber 0.9, Sugar 0.7, Protein 16.4

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