Lemon Risotto with Gremolata Pangrattato
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • Lemon Risotto:
  • 1 onion, finely chopped
  • 1 Tbsp butter
  • 1 cup arborio rice
  • ⅓ cup dry white wine (optional)
  • 4 cups hot chicken or vegetable stock
  • ½ cup freshly grated parmesan cheese
  • 1 lemon, juice and zest
  • Salt and pepper, to taste
  • .
  • Gremolata Pangrattato:
  • ¼ cup fresh parsley, finely chopped
  • 1 clove garlic, crushed
  • 1 lemon, zest only
  • ⅓ cup breadcrumbs
  • 1 Tbsp olive oil
  • Salt and pepper, to taste
Instructions
  1. Melt butter in a medium saucepan. Add onions and cook until soft but not browned, stirring frequently. Add risotto and cook until grains are semi-translucent and glossy (but, once again, not browned).
  2. Add wine, if using, and cook until most of the liquid has evaporated. Add a ladle of stock to the rice mixture and stir. The trick to a creamy risotto is to add already warm stock 1 ladle at a time so the rice cooks evenly. Continue to add ladle after ladle of stock, letting the previous spoonful mostly absorb before adding the next. Stir risotto frequently, to massage out the starch and really add creaminess. Cooked risotto should be creamy but have a little bite to it, like pasta cooked al dente.
  3. When the arborio rice is to cooked to your taste, remove from heat. Add parmesan and stir to incorporate. Add lemon juice and zest and stir. Taste for seasoning- depending on how much salt is in your stock (if any), you may need to add a sprinkle of salt.
  4. In a small frying pan, heat 1 Tbsp of olive oil. Add breadcrumbs and cook over medium heat, stirring frequently, until breadcrumbs are browned and glossy. Remove from heat.
  5. In a mixing bowl, combine parsley, garlic and lemon zest. Add browned breadcrumbs and stir gently.
  6. Serve risotto immediately with a healthy sprinkle of gremolata pangrattato.
Recipe by Port and Fin at https://portandfin.com/lemon-risotto-with-gremolata-pangrattato/