Summary

Ingredients

• 300 g rice, (risotto rice, e.. Vialone or Arborio)
• 2 shallot (s)
• 40 g butter
• 800 ml poultry stock, hot
• 200 ml white wine, dry
• 1 lemon (s), organic
• 1 teaspoon sugar
• salt and pepper
• Lemon balm or verbena to garnish

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Instructions

1. Peel and finely dice shallots. Heat the butter in a saucepan. Sauté shallots, stir in risotto rice, simmer until translucent. Pour about a quarter of a liter of the stock, simmer over a mild heat, stir every now and then. Gradually add the stock so that you always wait until the rice has absorbed the liquid.
2. Warm up the white wine slightly, also pour in. Depending on the type of rice, the risotto takes approx. 25 - 40 minutes to cook (follow the instructions on the packaging).
3. Rinse organic lemon with hot, rub dry. Rub one half of the peel thinly, pull the other half down with a zester. Squeeze the lemon.
4. Stir four tablespoons of lemon juice, the grated lemon zest and the sugar into the risotto. Season to taste with salt and pepper. Let the risotto stand on the switched off hotplate for another eight minutes. The liquid should then be absorbed and the risotto should be creamy.
5. Serve garnished with the lemon zest and lemon balm.