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Lemon Rosemary Risotto

Name: Lemon Rosemary Risotto
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 ml dry white wine; 2 egg yolks; 2 organic lemons; 100 ml milk; olive oil; 50 grams just grated Parmigiano-Reggiano; 300 grams risotto rice ideally Carnaroli; fresh rosemary sprigs; 50 grams fresh onion (cipollotto) or use scallions; liter of vegetable stock

By Foodista45 min4 servings

Lemon Rosemary Risotto could be just the gluten free recipe you've been looking for. This recipe makes 4 servings with 540 calories, 12g of protein, and 21g of fat each. For $2.75 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. 1 person were impressed by this recipe. It works well as an affordable main course. It is brought to you by Foodista. If you have just parmigiano-reggiano, risotto rice ideally carnaroli, lemons, and a few other ingredients on hand, you can make it. This recipe is typical of Mediterranean cuisine. From preparation to the plate, t

Instructions

1
Place the stock on heat and keep at low simmer.Finely finely mince the rosemary leaves stripped from the stalks.Finely dice the fresh onion. Soften and wilt it well in a little olive oil mixed with water, till it has lost all crunch and is white and milky
2
Grate the zest - i.e. yellow part only, of the 2 lemons and squeeze one of them
3
Mix the egg yolks with the milk, the grated cheese, the juice of a lemon and the grated zest of two lemons and set aside.
4
Heat a little olive oil in heavy bottom wide pot.
5
Add the rice and fry till opaque and making a rustling sound as you stir. Deglaze with the dry white wine and let the wine evaporate over fairly low heat.If you wish, when the wine has almost all evaporated, set a timer for 15 minutes - the rice needs 18 minutes to cook through but this takes into account the 5 minute rest off the heat (see below).
6
Add hot stock to keep the rice just barely covered and stir the rice constantly, to help extract the starches that will give you a creamy consistency and to make sure the rice at the bottom cooks as fast as the rice on top
7
When the rice is a few minutes away form being done - judging this does need experience of risotto cooking, or use a timer as suggested above - take it off the heat. Stir in the egg, milk, cheese and lemon mixture. Also add the very finely minced rosemary at this point
8
Cover and leave to rest for 5 minutes, so the flavours blend and the rice absorbs some of the liquids just added and finishes cooking - do taste and est and leave longer if necessary.
9
Serve from the cooking pot, garnished with rosemary sprigs or fresh lemon slices.