Recipes - Preserved Lemon Risotto
Although risottos generally take a bit of time, the energy spent constantly stirring is well-rewarded with a creamy, flavoursome dish.
60ml of olive oil
100g butter separated into 2 50g pieces
1 small onion finely chopped
400g Arborio rice
60ml white wine
1 litre of stock (chicken or vegetable is best)
finely diced rind of 1 Ground Moroccan Preserved Lemons
60g grated parmesan
salt and pepper
Put the white wine and stock into a saucepan and keep warm on the stove. Heat the oil and first 50g of butter in a large saucepan and gently cook the onion. When it is translucent add the Arborio rice and mix well so that the grains are coated.
Over low heat add one ladle of the stock mix to the rice and stir until completely absorbed. Continue to add a ladleful at a time, ensuring that all of the moisture is absorbed before adding the next one. This should take about 30 minutes for the rice to cook. Before the last ladle of stock is added, add the lemon rind and mix in well. After the last ladle of stock is added, but before it is absorbed, add the parmesan and the second amount of butter. Stir in well. Season with salt and pepper.