Serves 5
Ingredients
- 350g arborio rice
- 300g onion, chopped
- 25g garlic, crushed
- 50mL lemon juice
- 20g lemon zest
- 100g butter
- 200g parmesan, grated
- 1.2L chicken stock
- 200mL white wine
- Salt and pepper
Method
- Heat some olive oil in a large frying pan and cook the onion and garlic over a medium heat
- Add the rice and cook over a low heat for about 1 minute, stirring all the time until the rice looks glossy
- Add the white wine and stir until reduced
- Slowly add the hot stock a little at a time, until the rice has absorbed all the liquid
- When you are down to the last ladle of stock add the lemon juice
- Check that the rice is tender, with a creamy texture
- Once the rice is cooked finish with the butter, parmesan and lemon zest
- Season to taste
- Serve immediately, with grilled fish or chicken
Recipe provided by Magnus Jonsson
