Lemon Risotto with Crème Fraîche
Serves: 4
Preparation time: 45 min.
Risotto au Citron et Crème Fraîche is a lovely dish from Nice, which was once a part of Italy. Its cuisine still incorporates many elements of Italian cooking. Using the round grained Arborio rice is paramount. Adding crème fraîche gives it the French touch. Many variations of Risotto al Limone exist in Italy, each region has its own preferences.
Ingredients:
- 1 tbsp. butter
- 1 tbsp. olive oil
- 2 cloves of garlic finely minced
- 450 gr (2 cups) Arborio rice
- 1 1/2 l (5 cups) of chicken broth
- zest of 1 lemon (use untreated lemons as you need to grate just the skin)
- 125 ml (1/2 cup) of crème fraîche
- 60 gr (1/4 cup) Parmesan cheese, freshly grated
- salt and pepper to taste
Preparation:
Keep the chicken broth warm, just below the boiling point. In a large deep skillet melt the butter in the oil. Heat it until foamy but not brown. Add the garlic and sauté it briefly. Add the Arborio rice and stir it well until all grains are coated. Cook it for a few minutes until the rice looks glassy. Lower the heat of the skillet to medium. Start adding the hot chicken broth a little at a time, just enough to loosen the rice without making it sloshy. Continue stirring the rice, adding more broth as it is absorbed. When half of the broth has been added, stir in the half of the lemon zest. Continue adding broth until the rice is done. It should be al dente and not mushy. If you run out of chicken broth add hot water.
Stir in the crème fraîche, the grated parmesan cheese and the remaining lemon zest. Correct seasoning with salt and pepper if necessary. The risotto should be loose and creamy. Sprinkle some freshly grated Parmesan on top.
This risotto is so tasty it is normally served as a main course, a delicious vegetarian dish.
