and a pinch of parsley
I live in a nice apartment in a small city, but as soon as I move out to a house with a garden I will get me a lemon tree. There’s just something to the idea of planting it, watching it grow, day by day, waiting till the season comes when the fruits fall off.
I imagine waking up in the morning just before the summer sun comes up, walking on my bare feet through the grass to pick the right ripe juicy lemons, and then stroll back to the kitchen to have a mug of hot water mixed with a bit of honey and a slice of the fruit I’ve just pulled off my tree.
Maybe later I would pick some more and bake a tangy lemon pie. Like the one, the women would make in these old Tom and Jerry cartoons. I would bake them as she did, and then let them cool down at the windowsill. And keep an eye on them before some cat or mouse would come to steal it. While I sip my lemon tea, of course. I think hers were apple pies though.
Talking about television, I remember how I used to watch these American movies where kids in the suburbs used to sell Lemonade on a hot day. I never really wondered how they made it. Probably just some water, lots of ice and slices of lemon, maybe some sugar to sweeten it up.
Nothing fancy, but it worked really well. People always seemed to buy it. Although, it was a movie, off course. But still! So simple and yet so delicious.
Now try to translate that into a risotto.
It should taste creamy, like all risotto’s should, but also a bit refreshing. Not too heavy on the stomach because it’s still spring or summer. And also not too difficult because you don’t want to spend the evening in the kitchen. So put on Fool’s gardens song Lemon tree, from the album Dish of the day (I’m not making this up) and start making this lemon risotto.
- 1 Lemon
- 1 Tsp Olive oil
- 1 Ounce or 30 Grams Shallot Chopped
- 5,5 Ounce or 160 Grams Carnaroli or Arborio Rice
- ¼ cup or
50 ml Dry white wine
- 1 Tbsp Parsley Finely chopped
- 4 Tsp or 20 Grams Parmesan Grated
- 4 Tsp or 20 Grams Butter flakes
- 4 Cups or 1 Liter Vegetable or Chicken Broth
- Put the broth on high heat so that it's almost boiling when you start adding it to the rice in the next step.Take a peeler and peel off a piece of lemon zest, an inchwide length, from top to bottom. Blanch the lemon zest, and then cut it into tiny pieces. Now, cut the lemon in half, squeeze it and save the juice.
- Put a saute pan on low heat, let it get hot and add the olive oil. Then gently fry the chopped spring onion with a pinch of salt until it gets soft.Add the rice and keep stirring till it becomes warm, has a nutty smell and gets a bit translucent.
- Turn up the heat to medium, add the wine. Wait till all the wine is evaporated and absorbed, while gently stirring the rice.Then add one tablespoon of lemon juice and a big ladle of broth. Once the rice is absorbed add a new ladle of broth. Keep repeating this until the rice is ready, it should take about 16 to 19 minutes.If the risotto is almost done, add another tablespoon of lemon juice.
- When the risotto has the consistency you want, take it off the heat. Now add the finely cut lemon zest, chopped parsley, parmesan, butter and give it one last stir. Cover the pan and let it rest for a minute.You’re ready to serve