Nonna Maria's lemon and rosemary risotto
Prep
10m
Cook
25m
serves
4
Nonna Maria's lemon and rosemary risotto
Tradition is well preserved at the Foradori vineyard in northern Italy, where Shannon Harley finds the perfect pairing in lemon risotto and teroldego wines.
Ingredients (9)
- 1L (4 cups) chicken or vegetable stock
- 2 tbs olive oil, plus extra to drizzle
- 70g unsalted butter, chopped
- 1 white onion, finely chopped
- 300g carnaroli or arborio rice
- 1 cup (250ml) white wine
- Pared zest of 2 lemons, finely chopped, plus lemon cheeks to serve
- ½ cup loosely packed rosemary leaves (from about 2 x 20cm stalks), finely chopped, plus extra picked leaves to serve (we used Woolworths Macro)
- 50g finely grated parmesan, plus extra to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Place stock in a saucepan over low heat to warm through.
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2.Meanwhile, heat oil and 20g butter in a large deep-sided frypan over mediumlow heat. Add onion and cook, stirring occasionally, for 4-5 minutes or until softened. Add rice and stir for 2 minutes or until well coated and slightly toasted.
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3.Add wine and cook for 3-4 minutes or until almost absorbed. Stir through lemon zest and finely chopped rosemary, then add warm stock, 1 cup (250ml) at a time, to the pan, stirring continuously, until fully absorbed. Repeat until all stock has been added and the rice is al dente (this should take around 20 minutes). Stir through parmesan and remaining 50g butter.
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4.Divide risotto among serving bowls, scatter with extra rosemary leaves and parmesan, and drizzle with extra oil. Serve immediately with lemon cheeks.
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