Spring Forward to a fresh and light lemon based dinner option shared by Oceania Cruises’ head chef.
Lemon Risotto Recipe
Serves 4
INGREDIENTS
2 tablespoons butter
1 tablespoon extra virgin olive oil
1 cup finely chopped shallots
1 thyme sprig
½ cup dry white wine, preferably Northern Italian
1 cup Arborio rice
3 cups chicken stock, hot
1 cup shredded Parmigiano-Reggiano
1 cup fresh peas, blanched
3 tablespoons lemon zest
1 tablespoon minced preserved lemon (see recipe below)
Kosher salt and freshly ground white pepper
DIRECTIONS
In a large heavy-bottomed rondeau over medium-high heat, warm the butter and oil. Add the shallots and thyme and sweat the shallots until soft, about 3 minutes. Add the wine and simmer until the alcohol evaporates, about 2 minutes. Add the rice and parch, stirring constantly, for about 2 minutes.
Remove the thyme and decrease the heat to medium. Using a wooden spoon, stir in the stock ¼ cup at a time, allowing the rice to absorb the stock before adding more. Continue stirring constantly until all stock is absorbed and the rice is creamy and al dente, about 17 minutes. Stir in the cheese, peas and lemon zest. Garnish with the preserved lemon and season to taste with salt and pepper.
Preserved Lemon Recipe
Makes 1 Jar
INGREDIENTS
6 unwaxed lemons
2/3 cup kosher salt
1 ¼ cups lemon juice, plus more as needed
DIRECTIONS
Wash the lemons very well, scrubbing thoroughly.
Cut each lemon into 6 wedges and remove the seeds. Place the lemons in a sterilized glass jar and add the salt and lemon juice, adding more juice if needed to ensure the jar is nearly full and the lemons are completely covered. Seal the jar with an airtight lid and store in the back of the refrigerator. Rotate the jar daily for the first week.
Lemons will be ready to use after 4 to 6 weeks. To use the lemons, use a paring knife to remove the salty flesh and pith from the rind. Discard the flesh and pith. Slice, dice or mince the rind for use.
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