Meyer Lemon Risotto Recipe
champagne braised leeks, artichokes, parmesan, herbs & crushed pistachios
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Broth
In a saucepan, heat the vegetable broth and keep it warm on low heat.
- 2
Sauté the Leeks
In a large skillet, heat the olive oil over medium heat. Add the sliced leeks and sauté until soft and translucent, about 5-7 minutes.
- 3
Add Champagne
Pour in the champagne, scraping the bottom of the skillet to deglaze. Cook until the liquid is reduced by half.
- 4
Cook the Rice
Add the Arborio rice to the skillet and stir for 1-2 minutes until the rice is well-coated and slightly toasted.
- 5
Incorporate Broth Gradually
Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more broth. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
- 6
Add Artichokes and Lemon
Stir in the artichoke hearts, zest and juice of the Meyer lemons, and season with salt and black pepper to taste.
- 7
Finish with Cheese and Herbs
Remove from heat and stir in the Parmesan cheese and fresh herbs until well combined.
- 8
Serve
Plate the risotto, garnish with crushed pistachios, and additional herbs if desired.
