Ingredients

1 cup arborio rice
1 small onion or 2 shallots, finely chopped
2 tablespoons olive oil or butter
3–4 cups vegetable or chicken broth, kept warm
1/2 cup dry white wine or 2 spoons apple cider vinegar
Zest of 1 lemon
Juice of 1 lemon (adjust to taste)
1/3 cup grated Parmesan cheese
Salt and pepper, to taste
1 tablespoon butter (for finishing)
Fresh parsley or basil (optional, for garnish)

Instructions

Prep the broth:
Heat the broth in a saucepan and keep it warm over low heat.

Sauté aromatics:
In a large pan, heat the olive oil or butter over medium heat. Add the onion and cook until soft and translucent (about 3–5 minutes).

Toast the rice:
Stir in the arborio rice and cook for 1–2 minutes until the edges of the rice look translucent.

Deglaze with wine (optional):
Add the white wine and stir until mostly absorbed.

Cook the risotto:
Add warm broth one ladle at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladle. This process takes about 18–20 minutes.

Finish with lemon and cheese:
Once the rice is al dente and creamy, stir in lemon zest, lemon juice, Parmesan, and the final tablespoon of butter. Taste and adjust with salt, pepper, or more lemon if needed.

Serve:
Spoon into bowls, top with extra Parmesan and fresh herbs if desired.

risotto · kvöldmatur