Risotto with Lemon Confit

A more wonderful asparagus recipe:

For the confit, rinse the lemons well, cut them into paper-thin slices (e.g., on a slicer), mix them with the remaining ingredients, and meanwhile let them stand for 24 hours with the lid closed.

Finely grind the marinated lemons, including the juice they have drawn, in a cutter and fill into a canning jar. It will keep in the refrigerator for about 3 months.

For the risotto, foam the butter (reserve 1 tablespoon full), sauté the shallots in it, add the risotto rice and cook until translucent. Extinguish with the white wine and make a little while stirring. Next, gradually stir in the hot soup and make al dente, stirring all the while, for 15 to 20 min. Rest for a moment and finally stir in the lemon arugula, confit, cream and the reserved cold butter.

The risotto can be served with pieces of fresh wild asparagus and/or with marinated dried tomatoes (cut into strips and stew briefly in butter).

Slightly bitter taste.

Half of the recipe makes a main dish for 2 people. We loved the risotto: it has a lemony, slightly bitter savory flavor, but tastes wonderfully round. The stewed pickled tomatoes go very well with it.

Related Recipes:

Cream of Asparagus Soup with Cream Cheese and Smoked Salmon RollsPreparation (about 45 min): Peel green asparagus spears from the center down, cut the tips (about four... Asparagus in Puff PastryLook forward to this fine asparagus recipe: Roll out the puff pastry to a thickness of 3 mm and cut into... Polish Chocolate CakeA simple but delicious cake recipe: Stir egg yolks until fluffy, add sugar and, while continuing to stir, add... Gachas Porridge with Sausage and VegetablesAndalusia is a land of social contrasts that have only recently been alleviated. A relatively thin layer of... Lemon CasseroleFor the lemon casserole, preheat oven to 180°C. Peel lemons, remove seeds and cut into cubes. Boil down with... Asparagus Casserole with G’selchtemPeel the asparagus, remove the woody parts and cut the rest into small pieces. Mix the room-warm butter until... Club Sandwich with HamCut tomatoes and cucumbers into slices. Toast the bacon in a frying pan until crispy. Toast the wholemeal... Vegetable Pan with CheeseRinse the peppers, remove the seeds and cut into strips. Remove the skin from the carrots and cut into thin... Ramadan Soup with Lamb – HariraCut meat into 3mm thick slices, then into strips 3cm long and 3mm wide. Blanch (scald) tomatoes with boiling... Grilled SandwichesFor the grilled sandwiches, cut the meat into very small pieces. Heat the oil well in a pan and brown the...