Lemon risotto with bear garlic
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There is controversy over the consistency of authentic Italian risotto. Should it be runny? It should be thick and the rice should be coated with a thick sauce( juice). I learned how to make it in Italy and have written up the experience in this article.
Risotto in Italy, however, is always served on a sort of deeper shallow plate, always warmed. The finished dish is loaded with a ladle into the centre of the plate and shaken to spread it across the surface and served immediately. The risotto should be creamy so that it spreads well over the plate. It should not be so thin that it oozes out. And if it is piled on a heap like a sand castle tipped out of a bucket, then don’t expect much from its taste..:). What is perhaps most important …is that you like it .
This recipe is simple. However, it requires you to have organic lemon because we will be cooking the lemon slices along with the rice. You can substitute spinach or chard for the bear garlic in the recipe. Then I usually add the crushed garlic to the cooking rice.
1.
Heat the olive oil in a pan and slowly fry the finely chopped shallots in it. Then add the rice, reheat, pour in the white wine and stir. Add the lemon juice from the rest of the chopped lemon.
2.
Pour over the stock in which you have infused the saffron so that there is at least 2cm of liquid over the rice. Stir gently while cooking. The rice in the pan needs to circulate from top to bottom to cook evenly.
3.
When the rice is almost cooked, add the lemon slices, peas and butter. Boil.
4.
Then remove the risotto from the heat and stir in the parmesan and bear garlic. Taste as it cooks and add just enough lemon juice to keep the risotto from turning sour. Before serving, sprinkle with lemon zest and Parmesan shavings.
5.
Before serving, sprinkle with lemon zest shavings and Parmesan cheese.
