Meyer Lemon Risotto Valentine's DayChardonnayPerfect PairingsVegetarian “This recipe was the favorite in our Cook the Book group a few months ago. It is so simply and yet delicious and uses simply salted water instead of stock.” Made by Katie Wetzel Murphy, Winery Ambassador and Family Partner, from the Via Carota cookbook Serves: 4-6 Ingredients: 2 Meyer lemons, zested and freshly squeezed 4 oz Parmigiano Reggiano, grated 6 cups water 4 Tbsp AVV olive oil, divided 5 basil leaves, fresh 1 large shallot, finely chopped 1 1/2 cups risotto rice (Nano 1 Vialone variety is recommended) 1/2 cup AVV Chardonnay Salt, to taste Pepper, to taste Method of Preparation: Zest and juice the lemons and finely grate the Parmigiano. Bring the water to simmer in a medium pot. Meanwhile, coat a wide heavy saucepan with about 2 Tbsp oil and warm 3 basil leaves over medium heat for about 1 minute. Remove and discard the basil, add the shallots and cook until soft, 2-3 minutes. Add the rice and stir until the grains are coated with the oil. Raise the heat to high and pour in the wine. Stir until the wine is evaporated. Add 2 tsp salt to the pot of water and stir. Add the hot water to the rice one ladle at a time and stir until it is completely absorbed before adding more. Cook until the rice is loose and creamy and barely tender, about 18 to 20 minutes (you may not need all of the water). To finish, stir in lemon zest (approx. 1 ½ tsp) and juice (approx. 2 Tbsp), and about 2 Tbsp of olive oil. Add the cheese and salt and pepper if needed. Tear remaining basil leaves over the risotto.
