Meyer Lemon Risotto
By: Cole Roberts
Published: Sunday, May 23, 2010 - 5:49pm

Ingredients




2 tablespoons olive oil
1 small yellow onion, chopped
1 shallot, chopped
1 clove garlic, minced
1 cup aborio rice
1/2 cup dry white whine
4 cups mushroom stock
1/2 teaspoon fresh thyme, minced
grated zest of 2 Meyer lemons (about 4 Tbsp.)

1/2 cup parmesan plus additional to serve
1 small bunch red chard, center rims removed and leaves thinly sliced
handful of toasted pine nuts, to garnish

Preparation

1 Heat olive oil in a large, heavy saucepan. 2 Add onions, shallots, and garlic. Cook until they begin to soften. 3 Add rice. Stir until covered with a nice sheen. 4 Add wine. Simmer 3-4 minutes, until wine is mostly absorbed. 5 Adjust heat to maintain a gentle simmer. 6 Add stock 1/2 c. at a time, letting rice absorb the majority of the liquid between each addition and stirring regularly. 7 Once rice is tender (if you run out of stock before this happens, begin adding water 1/2 c. at a time until rice is tender), remove pot from heat. 8 Stir in lemon zest, thyme, parmesan, and chard. 9 Garnish with toasted pine nuts and additional parmesan.