Preparation
- Keep the stock hot in a pan. Briefly sweat the diced onion in the olive oil, add the garlic and rice and stir until the rice turns translucent.
- Deglaze with the white wine and stir until the wine has cooked off.
- Now add the hot stock a ladleful at a time, adding the next as soon as the previous one is almost absorbed, stirring often. This takes about 25 minutes; the rice should be cooked at the end but still have some bite.
- Take the pan off the heat, stir in the lemon zest, lemon juice, butter, Parmesan and parsley, and season with salt and pepper.
- Serve straight away, while the risotto is still creamy.
Drink with it
White wine · excellent match
Soave Classico, Vermentino or Gavi
Citrus freshness and acidity like the risotto, plus the almond note of Soave; the same dry white wine is in the pan, too.
Which wine pairs with food? A simple approach to choosingSparkling wine · good match
Franciacorta or Crémant, Brut
Bubbles and acidity cleanse the palate of butter and cheese, and the yeasty note goes well with the Parmesan.
Sparkling wine, Champagne, and Prosecco: what's the difference?London dry gin · good match
London Dry in a gin and tonic with a twist of lemon
Juniper and citrus mirror the lemon zest, while the bitter tonic cuts through the butter and Parmesan.
London Dry Gin: does it have to come from London?