= Limoncello Risotto = * '''Serves:''' 5 * [[http://www.agardenforthehouse.com/2018/01/limoncello-risotto-and-salmon-dijon-gf/|Source]] * '''Contributor:''' MikeCrute You could also make the more traditional [[Recipes/Risotto|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. 1. Off heat, stir in the remaining butter until it melts. Then stir in the lemon zest, cheese, salt, and parsley. ||<#cccccc colspan=2>'''Nutritional Facts'''|| || '''Calories''' || 0 cal || || '''Fat''' || 0 g || || '''Saturated Fat''' || 0 g || || '''Cholesterol''' || 0 mg || || '''Sodium''' || 0 mg || || '''Carbohydrates''' || 0 g || || '''Sugars''' || 0 g || || '''Fiber''' || 0 g || || '''Protein''' || 0 g || ---- CategoryRecipesDinner