• Email
  • Pin It
 

Risotto with Lemon and Ricotta

 

Contributed by:

Risotto with Lemon and Ricotta
 

 

0 comments | Leave Comment

 
1 Star2 Star3 Star4 Star5 Star (0 Rating)
Loading ... Loading ...
 
 
 

Recipe

Risotto with Lemon and Ricotta

Venetians—and Venetian Jews in particular—are world famous for their creamy risottos. I can make over a hundred varieties of this dish, which is my ultimate comfort food. This unusual combination of tart and creamy will be a very pleasant surprise, and full-fat ricotta is naturally very low in fat (go figure! 5% versus 90% in cream cheese), so go ahead—get seconds! You can serve this risotto Italian-style: as an appetizer to any fish dish, or as a main course with a green salad and a side of vegetables.

Times

  • Ready Time : 0 min

Servings

Ingredients

  • 6 cups vegetable broth
  • 3 tablespoons olive oil
  • 2 shallots or 1 medium onion, finely chopped
  • 3 cups Italian rice (Vialone Nano, Arborio, or Carnaroli)
  • ½ cup dry white wine
  • 1 cup ricotta (not fat-free)
  • Juice of ½ lemon
  • Grated zest of 3 organic lemons
  • kosher salt
  • Fresh mint leaves for garnish

Directions

In a large saucepan, bring broth to a boil over high heat. Heat oil in a heavy pot over medium heat. Add shallots and 2 tablespoons water; cook until soft. Add rice and cook, stirring constantly, until water is absorbed, about 3 minutes. Add wine and cook, still stirring constantly,
until rice has absorbed wine, about 1 minute. Add boiling broth to rice gradually, one or two ladlesful at a time. Cook, stirring constantly, making sure the broth is absorbed before each addition, until rice is creamy yet al dente, usually about 15 to 18 minutes. Stir in ricotta, lemon, and grated lemon zest. Season to taste with salt. Turn off the heat and cover the pot. Serve decorated with fresh mint leaves.
GOES WITH: Green and Yellow Sauté.

Tags

About Alessandra Rovati

avatar

Alessandra Rovati was born and raised in Venice, Italy, and has had a passion for food since a very young age (she is said to have feasted on garlic and chili-marinated herring at 15 months). Alessandra writes about Kosher and Jewish Italian food and teaches cooking; she also posts free recipes and how-to’s, offering a glimpse of Jewish Italian culinary history, on her website, Dinner in Venice

Leave a Reply

Log in or Join For Free or leave a reply as a guest
Login



Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  Notify me of follow-up comments by email

Posted in