Lemon Basil Risotto Recipes

Steps:

• Heat the butter in a large skillet over medium-high heat. Add the shrimp in a single layer and cook on both sides until opaque in the middle, about 3 minutes. Remove to a cutting board and cut in half. Set aside.
• Return the skillet to the stovetop (do not wash it) and add the garlic and onion. Stir and cook until the onion starts to turn translucent, 2 to 3 minutes. Reduce the heat to medium low. Add the rice to the skillet and cook, stirring, for a couple of minutes, taking care not to burn it. Pour in the wine and stir. Once the wine is absorbed, begin adding the broth 1/2 to 1 cup at a time, allowing the rice to cook and absorb the liquid each time. Stir occasionally as you go and add the salt and pepper during one of the broth additions. After 4 cups of broth have been absorbed, taste the rice. It should have a slight bite, but if it seems undercooked, add additional broth for the rice to absorb and cook until the risotto is to your liking.
• Add both the lemon zest and juice to the risotto towards the end of cooking. Stir in the heavy cream, shrimp and basil, then serve immediately with extra lemon zest and Parmesan cheese on top.

Steps:

• Bring the chicken broth to a boil in a medium saucepan. Adjust the heat so that the broth is barely simmering. In another medium saucepan, heat the oil and butter over medium heat. As soon as the butter has melted, add the shallots and saute until translucent, about 2 minutes. Add the rice, stirring to coat the grains with the oil and butter. Continue stirring for another two minutes. The rice will make a pleasant tinkling sound at this point. Add the vermouth to the rice, stirring in a figure eight pattern until the liquid is absorbed. Ladle about a cup of broth into the rice. Stir frequently, again in a figure eight pattern, until the liquid is almost completely absorbed. Continue adding the liquid in 1/2 cup increments. The rice will begin to look creamy and opaque. As soon as it begins to lose its bite, approaching al dente, add broth more cautiously, using 1/4 cup at a time, and stirring almost continually. During this time, you might need to adjust your burner: the risotto should not simmer too vigorously, but the broth should look lively as you stir it into the rice. When the rice just barely maintains its crunchy center, squeeze one of the lemons into the rice, using a strainer or your fingers to catch the seeds. Taste the rice. Add as much of the second lemon as you like, in 1/4 section increments. Once you've achieved the lemon concentration you like, add any last small ladlings of broth needed to bring the risotto to its al dente conclusion. Do not feel that you must use all the broth you've simmered! Remove from heat and quickly stir in the basil, letting it wilt a bit in the hot risotto. If you wish, grate a small amount of parmesan over the risotto to serve-- but don't add too much, or the lemon flavor will be overpowered!

Steps:

• In a large pot, heat the stock and 2 cups water over medium low heat.
• In a risotto pot or large skillet with a rounded bottom, heat the extra-virgin olive oil over medium to medium-high heat. Add the onions and garlic to pan and saute to soften 3 to 4 minutes Stir in the rice and add the zest of 1 lemon. Heat the rice for 1 to 2 minutes, then add the wine and cook until evaporated. Add in the hot stock, a few ladles at a time, and stir for a minute with each addition, to develop the starch and the creamy aspect. Total cooking time will be about 18 minutes or so. Keep adding stock each time the pan starts to become dry at the edges. While the rice cooks, peel and supreme or section the flesh of a lemon and finely chop. Sprinkle with a 1/2 teaspoon sugar. When rice is cooked to al dente, stir in the butter, lemon sections, juice of 1 lemon, the cheese and herbs. Season with salt and pepper, to taste, and transfer to a serving bowl. Serve immediately.

Steps:

• Melt 50g of butter in a large pan over moderate heat.
• Add the onions and fry them gently for 5 minutes or until they are soft but have no colour.
• Add the rice and allow it to cook with the onions for 2 minutes, stirring well.
• Add enough boiling stock to barely cover the rice.
• Stir the rice gently until the stock has been absorbed, then add another ladle full of stock and continue in this way for about 20 minutes until the rice is just cooked but has a little bite.
• There should be enough liquid to make the risotto creamy.
• Now add the remaining ingredients and stir until all the butter has been absorbed.
• Serve at once.