Meyer Lemon Risotto With Basil Recipe

Ingredients

8 cups chicken stock or canned low-sodium broth

2 tablespoons unsalted butter or olive oil

1 red onion, finely chopped (may substitute shallots)

1 inner celery rib, finely chopped, plus 1/4 cup chopped leaves

1 green Thai chile, minced

Salt and freshly ground pepper

1 garlic clove, minced

2 cups arborio rice (16 oz)

1 cup white white (may substitute white vermouth)

1/2 cup finely, freshly grated Parmesan cheese, plus more for serving

2 tablespoon finely grated Meyer lemon zest

2 tablespoon finely grated Eureka lemon zest

2 tablespoons fresh Meyer lemon juice

2 tablespoons fresh Eureka lemon juice

1/3 cup julienned basil

Preparation

Bring the stock to a boil in a medium saucepan, reduce hit to very low simmer and keep hot. Melt the butter or add the olive oil in a large saucepan and add the onion, celery rib and chile, season with salt and pepper and cook over low heat, stirring, until softened, about 5 minutes. Add the celery leaves and garlic and cook for 1 minute. Add the rice and cook, stirring until glossy, about 1 minute. Add the wine to the rice and simmer over moderate heat, stirring, until almost absorbed, about 3 minutes. Add the hot stock, 1 cup at a time, and cook, stirring constantly between additions, until most of the stock has been absorbed before adding more. The rice is done when it’s tender and most of the liquid is absorbed, about 18 minutes total. Stir in the 1/2 cup of Parmesan cheese, the lemon zests and juices and the basil. Season with salt and pepper. Spoon the risotto into bowls and serve, passing additional Parmesan at the table.