Lemon and Wild Mushroom Risotto
Source: Paramount Citrus
Ingredients
zest from 1 Paramount Citrus lemon
juice from 2 Paramount Citrus lemons
4 tablespoons butter
3 shallots, chopped
1/2 lb. wild mushrooms, sliced (if dried, then reconstituted and well rinsed)
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups Arborio rice
1/4 cup dry white wine
4 cups water, vegetable or chicken stock
1/2 cup fresh parsley, chopped
1/4 cup Parmesan cheese, grated
Directions
• Zest a lemon using a zester or a fine grater; set aside.
• Juice two lemons with a citrus reamer or juicer; set aside.
• Heat butter in a medium pot; sauté shallots until soft.
• Add mushrooms, salt and pepper; sauté for 1–2 minutes.
• Add rice, stirring until translucent.
• Add wine and allow to reduce by half.
• Add half of the water or stock, lemon zest and fresh lemon juice.
• Cover and simmer for about 5–7 minutes, until all liquid is absorbed.
• Finish cooking the rice by slowly adding stock, one ladle at a time, until the liquid is absorbed and the rice is al dente and creamy. Make sure to stir throughout the process.
• Remove from heat, stir in the parsley and Parmesan cheese and serve.
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Entrée Lemon Mushroom Risotto
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