The taste of Italy captured in lemon risotto – Risotto al Limone

Goethe already appreciated the beauty of Italy. The taste of the country in which the lemons bloom is preserved in the lemon risotto, the risotto al lime and delights the palate of the eaters.

A risotto is wonderfully creamy and deliciously aromatic rice, which is usually refined with spicy Parmesan. A good risotto helps against sorrow, according to the Milanese legend after which the Risotto al Milanese was named.

Lemon and rice make a wonderful taste composition that can be eaten alone or with fish. The preparation is quick and easy and it is worth it. Salad and a light white wine go well with it. 



 

 

Rezept drucken
The taste of Italy captured in lemon risotto - Risotto al Limone BigOven - Save recipe or add to grocery list Yum
Goethe already appreciated the beauty of Italy. The taste of the country in which the lemons bloom is preserved in the lemon risotto, the risotto al lime and delights the palate of the eaters. A risotto is wonderfully creamy and deliciously aromatic rice, which is usually refined with spicy Parmesan. A good risotto helps against sorrow, according to the Milanese legend after which the Risotto al Milanese was named. Lemon and rice make a wonderful taste composition that can be eaten alone or with fish. The preparation is quick and easy and it is worth it. Salad and a light white wine go well with it. 
Gang Main Dish
Küche Risotto
Keyword receipt, Risotto
Prep Time 10 Minuten
Cook Time 20 Minuten
Passive Time 5 Minuten
Servings
Ingredients
Gang Main Dish
Küche Risotto
Keyword receipt, Risotto
Prep Time 10 Minuten
Cook Time 20 Minuten
Passive Time 5 Minuten
Servings
Ingredients
Instructions
  1. Peel the shallots and 2 cloves of garlic and chop finely. Wash the lemon hot and grate the rind thinly. Squeeze the lemon. Melt half of the butter in a pot. Brown the shallots and garlic with the grated lemon peel. Add the rice and stir until glassy. Add the white wine and 3 tbsp lemon juice and let it evaporate while stirring. Now set the heat to medium and add the broth until the rice grains are al dente. Stir again and again. Melt the remaining butter, fry the pine nuts in it until golden yellow and stir into the finished rice with the Parmesan cheese. Season the risotto with salt and pepper and chilli flakes.
  2. Salad and a white or red wine go well with it. Risotto al Limone also goes well as a side dish with salmon or scampi.
Recipe Notes

var uri = 'https://impde.tradedoubler.com/imp?type(img)g(24483720)a(3020402)' + new String (Math.random()).substring (2, 11);
document.write('');

Share this Recipe

Be the first to comment

Leave a Reply

Your email address will not be published.


*