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Lemon risotto (traditional method & Thermomix)
Description
Spring is just around the corner! Here is a recipe that exudes sunshine and conviviality. My husband even called it «one of the best risottos he's ever eaten». With its creamy texture and tangy lemon flavour, this dish is as refined as it is simple to prepare. Serve it with a crisp salad, fish or prawns for a complete and elegant meal.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation (traditional method)
1. Peel and finely chop the shallots. Fry them in a large saucepan with olive oil, without letting them brown.
2. Add the Arborio rice and stir for 1 minute to coat it well.
3. Pour in the white wine and allow it to evaporate.
4. Add the hot stock, ladle by ladle, waiting until the liquid is absorbed before adding the next ladleful. Stir regularly.
5. When cooked, stir in the butter and Parmesan cheese. Add the lemon zest and juice (to taste).
6. Season with salt and pepper, then sprinkle with chopped basil. Serve immediately.
THERMOMIX® METHOD
Preparation (Thermomix method)
1. Place the Parmesan cheese in the bowl and grate for 10 seconds/speed 10. Set aside.
2. Place the shallots in the bowl and chop for 5 seconds/speed 5. Scrape down the sides.
3. Add the olive oil and sauté for 3 minutes/120°C/speed 1.
4. Add the rice and sauté for 3 minutes/120°C/reverse speed/speed 1, without the measuring cup.
5. Add the white wine and cook for 1 minute/100 °C/reverse speed/speed 1, without the measuring cup.
6. Add the hot stock and salt, then cook for 12–13 minutes/100 °C/reverse direction/speed 1, replacing the measuring beaker with the cooking basket on the lid.
7. Add the Parmesan cheese, butter, lemon zest and juice, then mix with the spatula.
8. Leave to rest for 1 minute in the bowl, then transfer to a serving dish and serve immediately, garnished with basil.
