Chef’s Handyman Citron Risotto
Citrons are the kings of the lemons. They are delicious ingredients for dishes with an exotic touch. The Cedri lemons have a bitter note. The lemon pesto combines the bitter taste of the citrons perfectly with the rice. That’s a special twist for a traditional Mediterranean dish. Have a try.
Citron Risotto
Directions, chop onions. Heat olive oil in a pan. Glaze onions. Add 400 g or 14 oz. of rice. Deglaze rice with white wine. Add 1-1.5 cups of lukewarm vegetable stock at time, stirring continuously, until each portion of stock is absorbed and the rice is al dente.
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- Chef’s Handyman Citrus Fruits
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- Chef’s Handyman Citron Risotto
Reduce to medium heat. Simmer for 20 minutes. Cut 100 g or 3 oz. of taleggio cheese in pieces. Fold in cheese. Season the risotto rice to taste with salt, black pepper and lemon rind. To finish, fold in 0.5-1 cup of cream fraiche. If the risotto is too dry, add more vegetable stock or in addition liquid cream. Add the roasted lemon rind and chopped lemon leaves.
For the plant based version, substitute cheese for 0.75 cup of soy cream, to finish fold in 3-4 tbsp. of whipped soy cream. If too dry add more liquids. The vegan version needs more vegetable stock and soy cream.
Cut the lemon into thin slices. Remove the pulp. Only the rind and the white part are edible. Heat the olive oil in a frying pan. Roast the slices. Season the citrons to taste with pepper and salt.
For the pesto, blend 1 bunch of basil, the pines and 1 pieces of chopped lemongrass.
Serve the risotto in plates, garnish with the pesto and the roasted citron slices.
Chef’s Handyman Citrons
Shopping list for the risotto with roasted citrons for 4 serves: 2 onions, olive oil, 400 g or 14 oz. of risotto rice, 0.5 cups white wine, 2-3 cups of lukewarm vegetable stock, 100 g or 3 oz. taleggio cheese, salt, black pepper, 1 lemon, 0.5-1 cup of cream fraiche. 1 Cedri lemon (citron), 3 lemon leaves. For the plant based version, substitute cheese for 0.75 cup soy cream, 3-4 tbsp. whipped soy cream, 1 bunch basil, 0.5 cups pines, 1 lemongrass.
Bon appetite yours, Chef’s Handyman team. Enjoy the risotto with roasted lemon pieces.
