Limoncello Risotto

• Serves: 5

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• Contributor: MikeCrute

You could also make the more traditional Risotto recipe and add Limoncello. I've tried both and they both turn out delicious.

Ingredients

• 4 cups (1 quart) low- or no-salt chicken stock
• 1 generous tablespoon olive oil
• 3 tablespoons cold butter
• 1 shallot (or half of 1 small onion), diced
• 1 1/2 cups Arborio rice
• 1/4 cup dry white wine
• 1/4 cup Limoncello
• The grated zest of 1 lemon
• 1/4 cup Parmesan cheese
• 1/2 teaspoon (or to taste) kosher salt
• 1 generous tablespoon fresh, minced parsley

Instructions

1. Heat the chicken stock until hot in a saucepan over low heat. Put the olive oil and 1 tablespoon of butter in a heavy pot or Dutch oven, and heat them over medium heat. When the butter melts, add the minced onion, and saute until the onion is translucent -- about 2 minutes. The onion should not color at all. Add the Arborio rice, and saute just until fragrant -- about 1 minute. Add the wine and Limoncello, and stir until the liquid is absorbed. Add a ladle (1/2 cup) of the hot chicken stock, and stir until the liquid is absorbed. Continue adding the chicken stock, 1 ladle at a time, stirring constantly, and always letting the liquid be absorbed by rice before each new addition of stock. Don't rush here -- the adding/stirring/absorbing process will take 20-30 minutes to complete.
2. Off heat, stir in the remaining butter until it melts. Then stir in the lemon zest, cheese, salt, and parsley.

CategoryRecipesDinner