Smoky Meyer Lemon Risotto
Creamy Meyer Lemon Risotto with Smoked Gouda. Serves 6 as a main dish, 10 as a side.
Ingredients
- 3 tablespoon olive oil divided ( I use Luigi Tega lemon olive oil)
- 2 tablespoon unsalted butter divided
- ½ cup diced yellow onion
- ½ c diced leek
- 1 teaspoon each kosher salt and ground black pepper
- 2 cups Arborio or Carnaroli rice
- ¾ c dry white wine I like using Dark Horse wines sauvignon blanc
- 6-8 cups chicken broth
- 2 tablespoon Meyer lemon zest
- 3 tablespoon Meyer lemon juice
- 1 ¼ cups 4 ounces freshly grated parmesan, divided
- ½ cup 2 ounces smoked gouda, shredded
Garnish
- Fresh Italian parsley chopped
Instructions
- Set two pans on your stove, a 4 qt saucepan for broth, a larger pot for the risotto. I use a wide 6 qt stock pot like pan, a dutch oven would work as well.
- Fill the saucepan with broth and keep warm over medium-low heat. You don’t want this to boil.
- In the larger pot or pan heat over medium-high heat then add two tablespoons of the oil and one tablespoon of the butter.
- Add in the diced onion and leeks. Sauté for 5-6 minutes or until starting to caramelize.
- Add in the salt and pepper, stir, then add in the rice and stir for one minute. Add in the wine, let sit for a few seconds then stir until it is completely absorbed.
- Add in the zest, juice salt and pepper. Stir again.
- Add in one and a half cups of the warm broth to the rice, Let sit for one minute then stir. Stir occasionally until it is completely absorbed. Repeat with only a half a cup of broth, let sit for a minute, then stir until combined until the rice is tender but still firm aka “al dente”. This will take about 30 minutes. You may or may not use all of the broth, depends on how high of heat you use, if you use a little more than 2 cups of rice, or if you are in a dryer environment. And if you like the rice a little more softer to the bite, add more broth.
- Once the texture is to your liking, remove the risotto from the heat and stir in one cup of the parmesan cheese, the shredded gouda and the remaining tablespoon of butter. Taste and add more salt and pepper or lemon juice if desired. Keep warm until ready to serve.
- Serve with a sprinkling of the remaining parmesan cheese, a little of the remaining olive oil and chopped Italian parsley.
Video
Notes
- Use either Arborio or Carnaroli rice. It's rice specific to risotto and will result in the texture you want.
- Do not pre-rinse or soak the rice, this will cause it to lose the starches you need for the risotto to have the correct texture.
- You can use either chicken or vegetable broth. I wouldn't suggest using water because the broth adds more flavor. Water doesn't.
- Keep your broth in a pot next to the risotto pot on medium low heat. You don't want it simmering, but steaming. This way not too much evaporates while you are making the risotto.
- You may end up with leftover broth and that is ok. You want more than not enough when making this recipe
- The texture of the rice is up to you, you may not use all of the broth or you may end up using all of it. If you live in a drier climate or make the recipe during wintertime you may end up using it all. I never measure exactly how much total broth I end up using, I just add 8 cups to the pan and stop adding it when I reach the doneness level that I like.
- Risotto freezes and reheats well. You can either thaw at room temperature if frozen or in the refrigerator overnight. I like to reheat in a pan with a little extra broth. It won't be the exact same texture when first made but still really good. You could also microwave it but I am not a fan of using my microwave other than storing cups of coffee for most of the day.