Meyer Lemon Risotto with Basil
- Contributed by Jean-Georges Vongerichten
- ACTIVE:
- TOTAL TIME:
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SERVINGS:
6 first-course sevings
Our Pairing Suggestion
Play off the tangy flavors in this risotto with a crisp, citrusy Italian white with enough body to stand up to the food's creaminess.
Recipe: Meyer Lemon Risotto with Basil
- FAST
Ingredients
- 6 cups chicken stock or canned low-sodium broth
- 2 tablespoons unsalted butter
- 1 medium red onion, finely chopped
- 1 tender inner celery rib, finely chopped, plus 1/4 cup chopped leaves
- 1/2 Thai chile, minced
- Salt and freshly ground pepper
- 1 garlic clove, minced
- 1 1/2 cups arborio rice (10 ounces)
- 1/2 cup white vermouth
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- 1/3 cup mascarpone cheese
- 1 tablespoon finely grated Meyer lemon zest
- 1 tablespoon finely grated Eureka lemon zest
- 1 tablespoon fresh Meyer lemon juice
- 1 tablespoon fresh Eureka lemon juice
- 1/4 cup plus 2 tablespoons julienned basil leaves
- Bring the stock to a boil in a medium saucepan, cover and keep hot. Melt the butter in a large saucepan. Add the onion, celery rib and chile, season with salt and pepper and cook over low heat, stirring, until softened, about 7 minutes. Add the celery leaves and garlic and cook for 1 minute. Add the rice and cook, stirring until glossy, about 1 minute
- From Recipe of the Day: October 2009, Pulp Romance
- Published March 2002





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