I am always happy when I see Meyer Lemons return to the store. I am a lemon fiend but these are a notch above with a sweeter flavor. I traditionally make lemon risotto with them but decided to try a new take on my favorite recipe.
I diced a green chile, several cloves of garlic and shallots. I placed them in a skillet over medium high heat and sauteed for a few minutes. I added the risotto and then a splash of chardonnay. I kept the risotto covered with chicken stock and stirred frequently. At the end I added Parmesan cheese, lemon juice and lemon zest along with a tablespoon of mascarpone cheese.
It is a new favorite here at my house. The creaminess of the cheese plays well against the tart and slightly spicy risotto. I added a handful of corn just before serving.
What are your plans this weekend? I am cooking tomorrow, then taking a much needed photography class. It is going to be in the 80’s here. I probably shouldn’t share that. I try to not take our beautiful weather for granted in them middle of January. I am working on a few new projects and Sunday getting together with relatives from out of town. It will be busy. Hope you have a beautiful weekend!
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 shallot, minced
- 1 green chile, seeded and chopped
- 3 cloves garlic, minced
- 1 cup risotto
- 1/3 cup white wine
- 4-5 cups low sodium chicken stock
- 1/2 cup parmesan cheese, grated
- 1/ teaspoon lemon zest
- Juice of 1 lemon
- 1 tablespoon mascarpone cheese
- Heat oil and butter in a heavy bottom pan over medium high heat and add shallots, chile pepper and garlic. Stir until softened about 3-4 minutes. Add risotto and stir to coat. Add white wine and let absorb. Cover risotto with chicken stock.
- Keep adding chicken stock as it absorbs, stirring frequently. When it reaches a firm but cream consistency remove from heat and add remaining ingredients.
- To serve, grate parmesan cheese over the top.
Serving Size:1 grams
Amount Per Serving: Unsaturated Fat: 0g