Italian Vegetables Recipes - Lemon and Thyme Risotto with Vodka  Recipe

Ingredients

• 1/2 cup butter

• 6 scallions or young shallots, finely chopped

• 2/3 cup dry white wine

• finely grated zest and juice of 1 large lemon

• 2 1/2 cups risotto rice

• 6 1/4 cups hot Chicken or Vegetable Stock (refer recipe)

• 1/4 cup vodka

• 2 tablespoons chopped thyme

• 1/3 cup Parmesan cheese, freshly grated

• salt and pepper

To Garnish:

• thyme strips

• strips of lemon zest

Serves 6

---

Method:

1. Melt half of the butter in a large heavy-based saucepan, add the scallions or shallots and sauté for 5 minutes, until soft.

2. Pour in the wine, add half the lemon zest, bring to a boil, and cook, stirring, until almost all the liquid has evaporated.

3. Add the rice and stir well to coat the grains with the butter. Add the hot stock, a large ladleful at a time, stirring until each addition is absorbed into the rice. Continue adding stock in this way, cooking until the rice is creamy, but the grains are still firm.

4. This should take about 20 minutes. Season to taste with salt and pepper. Stir in the remaining butter and lemon rind, the lemon juice, vodka, thyme, and Parmesan.

5. Cover the pan and leave the risotto to rest for a few minutes before serving, garnished with thyme sprigs and strips of lemon zest.

Note: A wonderfully light and fragrant risotto. Serve on its own or as an accompaniment to a meat or fish dish.