Lemon Risotto

> I ate a delicious lemon risotto in a restaurant.

> At home I tried to recreate the dish, but

> my risotto tasted quite sour, not so fine

> with the juice of a lemon. Sabine Käser, Solothurn I suspect three reasons for the sour pleasant taste of your risotto: First, one should not use white wine, since the lemon alone is sufficiently sour. It also seems important to me to use the juice of a lemon as a seasoning and therefore add it to the risotto only at the end. If you add it at the beginning, it will be absorbed by the rice grains together with the soup and they will taste really sour. Last but not least, it is important to add a little bit of butter to the risotto at the end, in order to harmonize the acidity of the lemon. Below you will find my variation of a lemon risotto.

Lemon risotto Chop the young onion together with the beautiful green.

Chop the rosemary needles and sage leaves as well. Heat half of the butter and the olive oil. Sauté the onions in it. Add the long grain rice and sauté for 1 1/2 to 2 minutes.

Later, gradually add the soup, stirring to completely absorb it from the long-grain rice each time before adding the next unit. The slower you add the liquid, the more of it you need and the better it will be absorbed by the rice grains. The risotto is perfectly cooked when the rice grains are soft, a

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