Recipes from Venice by Caldesi Katie;Caldesi Giancarlo; & Giancarlo Caldesi

Author:Caldesi, Katie;Caldesi, Giancarlo; & Giancarlo Caldesi [Katie Caldesi & Giancarlo Caldesi]
Language: eng
Format: epub
Publisher: Hardie Grant Books (UK)
Published: 2023-06-08T00:00:00+00:00

RISOTTO AL LIMONE E PROSECCO

Lemon and Prosecco Risotto

SERVES 4

‘If you can eat it, you can make a risotto out of it!’ This is my friend Monica’s mantra. She and her friend Arianna showed me this recipe. In Arianna’s home risotto is eaten twice a week. It is a simple and filling answer to how to feed a family. She uses whatever vegetable she has in the house but her favourites are this lemon one or carrot risotto.

2 tbsp extra virgin olive oil

50 g (1¾ oz/½ stick) butter

1.2 litres (40 fl oz/5 cups) Chicken, Vegetable or light meat stock (bouillon), warm

200 g (7 oz) leeks or spring onions (scallions), finely chopped

1 shallot, finely chopped

Fine salt

300 g (10½ oz/1⅓ cups) vialone nano or other risotto rice

Finely grated zest of 1 large unwaxed lemon and juice of 1½ lemons

100 ml (3½ fl oz/scant ½ cup) Prosecco or white wine

1 sprig of rosemary, finely chopped

Freshly ground black, Sichuan or long pepper

50 g (1¾ oz) Parmesan, finely grated

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