These knobbly fruits are always sold unwaxed - and therefore perfect for zesting and adding the aromatic oils to both your savory and sweet dishes. Grown on the coast mainly around the towns of Amalfi and Sorrento - also the home of the famous Limoncello - these lemons has always been regarded as the prince among lemons.
But yesterday when all the guests had checked out and the rooms were turned around - we felt like spoiling ourselves with a little comfort food......and what can be more soothing then a big plate of piping hot risotto - also taking into account that the easter weather has been sunny - BUT very cold.....
so with a few pints of chicken stock in the fridge, an onion, some good rice, aromatic lemons and a garden full of large leaf rocket - well lunch was served.
This is perfect on its own - or why not splash out and add some fresh prawns or squids.
depending on hunger - 3-6 persons
50 g butter
4 tbsp extra virgin olive oil
1 onion, finely chopped
350 g risotto rice - we always use Canaroli
200 ml white wine
1 litre chicken stock
30 g parmesan, grated
zest of 2 lemons - juice of 1
a few handfuls of rocket, roughly chopped
sea salt and black pepper
In a large pan melt half the butter with the olive oil. Add the onion and saute for 15 minutes on medium heat without taking any color.
Bring your chicken stock to the boil and check for seasoning - you want to look for a well seasoned stock - but not too powerful, as it will reduce during cooking.
Add the rice to the onion, and give them a good stir - you want to cover all the rice in the buttery/oniony juices. Pour in the wine and let it all evaporate.
Now add a ladle of warm stock to the rice, let it be absorbed by the rice, before add another. Continue in this fashion while stirring until your rice is cooked al dente - this should take around 18-20 minutes depending on the type of rice you are cooking with.
Once your rice is done - remove the pan from the heat - add the lemon zest and season with the lemon juice, salt and pepper. You want the rice to have the wonderful aromas of the lemon zest and the zing from the juice. Add the chopped rocket, parmesan and the rest of the butter and give it a good stir - so the rocket will wilt a little.
The consistency of a good risotto is always up for discussion - we like a quite liquid rice - a risotto should not be something heavy, but a fairly light and soothing dish. We always say, that the rice, should make the "Wave" in the pan - when you shake the pan lightly. Has your risotto gotten to heavy, add a little more stock or a bit of boiling water to loosen it.
Once you are pleased with the consistency and the seasoning - invite people around the table and ladle out the riso on plates