Description
Lemon and mint, familiar and delicious combination that is often used in baking or in the preparation of beverages, but not as strange as the Union of good and in the main dish. Lemon-mint risotto is an example.
Ingredients
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Figure
100 g
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Onion
1 piece
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Garlic
2 tooth
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Broth
1.5 cup
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Butter
1 Tbsp
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Dry white wine
0.333 cup
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Parmesan
4 Tbsp
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Lemon peel
2 tsp
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Lemon juice
1 Tbsp
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Mint
2 piece
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Salt
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Black pepper
Cooking
For this recipe we will need 100 g of Arborio rice, TM "Mistral"
Onion and garlic finely chop.
With lemon a special knife to remove the zest, taking care not to touch the white part, it gives the bitterness, so you need to avoid it. We will need 2 tsp.
Squeeze 1 tbsp of lemon juice. With sprigs of mint cut leaves and finely chop them.
Melt the butter in a saucepan or skillet. Add the onion and garlic, fry on medium heat for about 1-2 minutes.
Then add the rice, mix well so that the oil has coated all the grains of rice, cook about a minute stirring constantly.
Pour the wine and add the lemon zest, cook until the rice has absorbed all the wine.
Then, in small portions pour the hot broth, season with salt and pepper, add lemon juice and chopped mint leaves. Don't forget to stir constantly. Cook until done, i.e. until receiving a sticky mass of rice "al dente", which means to the tooth. If necessary, add broth.
To remove the finished risotto from the heat, add the grated Parmesan cheese and mix well.
Serve garnished with mint leaves and sprinkled with grated Parmesan cheese. Bon appetit!!!
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