Citrus risotto

Citrus risotto

By
From
Citrus
Serves
4
Photographer
Mowie Kay

This is a vegetarian recipe, but don’t feel limited – whilst I love it on its own, I will also make it to complement grilled shrimp or scallops. A risotto should have a comforting mellow creaminess about it, which this certainly does – but if you want to pep it up, do add the optional fried chilli and capers to drizzle over at the end.

Lemon is the most common citrus to add to risotto, there to enhance flavour rather than to dominate. However, please try adding mandarin as well, or swap the lemon for grapefruit, and pair with thyme or rosemary in place of the tarragon – the results are superb.

Ingredients

Quantity Ingredient
1-1.2 litres vegetable stock
1 tablespoon olive oil
50g butter
1 small onion, very finely chopped
2 garlic cloves, finely chopped
1 lemon, Finely grated zest and juice
a few sprigs tarragon, finely chopped, (optional)
300g arborio rice
100ml white wine
sea salt
freshly ground black pepper

To garnish

Quantity Ingredient
1 tablespoon olive oil
2 red chillies, finely chopped or sliced
2 tablespoons capers
a handful basil leaves, shredded

Method

  1. Place the stock in a large saucepan and warm through until just below boiling point. Keep at this temperature.
  2. Heat the oil and half the butter in a large, straight sided frying pan. Add the onion and sauté gently until very soft and translucent. Add the garlic, lemon zest and tarragon, if using, and continue to cook for a minute, then stir in the rice. When the rice is completely coated in the butter and oil – it will look glossy – add the wine. Turn up the heat and let the wine boil off then season with salt, and a little pepper if you like. Add half the lemon juice, then start adding the warm stock a ladleful at a time, stirring between each addition until it is incorporated. When most of the stock is incorporated you should find that when you pull your spoon through the rice you will see a clean pan base before the rice slowly flows back around it. At this point, it should be just al dente and creamy. Beat in the remaining butter, then taste and add more lemon juice if you feel the risotto needs it.
  3. For the garnish, heat the olive oil in a small frying pan. When it is very hot, add the chillies and capers and flash fry for just a few seconds. Serve this, and lots of shredded basil, with the risotto.
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