Today I bring you a very summery risotto, thanks to the refreshing touch given by the lemon-basil duo and the absence of heavy ingredients. I won’t bore you again with the mini-spiel about the origin of risotto, because I already did that when I proposed the radicchio and sausage risotto and I am aware that, with this heat, everything feels like more of a chore.
I’ll just tell you that in Italy it is not uncommon to find pasta and risottos with lemon and little else on restaurant menus when the good weather arrives. If you happen to be there and decide on one of them, keep in mind that the lemon is truly the star of the dish. The first time I ate Tagliolini al limone, I thought they had gone overboard with this ingredient, but after repeating the experience in different restaurants and ending up everywhere with the face of Clint Eastwood or our famous Fary, may he rest in peace, I came to the conclusion that, in general, this dish is for lemon-lovers and to hell with balance. Attention: I have moderated the amount of lemon in the recipe so as not to make it so heavy, acid-wise, so don’t be scared. I also recommend that you eat it with the arugula. One of the great mistakes made with this and other dishes that have it as a “garnish” is to think that it is merely decorative. No. Arugula provides a slightly bitter counterpoint in many dishes, which is most attractive and, in this case, dissipates the acidic kick of the lemon.
In five minutes you will have everything you need ready to prepare it and, during the 20 or 25 minutes of cooking the onion and rice, you just have to keep adding the broth and little else. For this reason, and in case you want to pass the time, very “Italian-style” I leave you with this very summery song, which I promise is not as geeky as the one in the recommendation for the peach and gorgonzola ice cream… Well, at least that’s what I think…
Because I love Battiato and his dense universe, beyond the universe. Even his English pronunciation without any complexes, as you can see in this very song, but perhaps yes, I have deceived you and, depending on how you look at it, it is a bit “peculiar”.
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The card
- 200g rice (Preferably Carnaroli or Arborio variety)
- 1 onion, not too large
- 6 basil leaves
- 600 ml vegetable broth
- 30 g aged goat cheese
- Half a lemon
- 15 g butter
- Olive oil
- 1 splash of dry white wine
- Salt
- 40 g arugula
- Heat a little oil and the butter and cook the finely diced onion.
- Add the rice, stir and let it toast for a couple of minutes. Add a splash of white wine.
- Once the wine has evaporated, add the first ladle of broth. When the rice has absorbed it, add another and so on, until about 10 minutes have passed.
- Incorporate 5 or 6 drops of lemon juice. Theoretically, you should use almost all the juice from half a lemon, but for my taste it is too much, unless you are a huge lemon lover. Try it and if you like strong emotions, add a few more drops.
- Continue adding broth until it is almost cooked. (Normally this type of rice needs between 16 and 18 minutes of cooking).
- During the last moment of cooking, add the grated zest of half a lemon and the basil that you have previously crumbled with your fingers, into not-too-small pieces.
- Stop the rice and add the grated goat cheese.
- Stir and serve the risotto accompanied by a little arugula.