Lemon Risotto With Mint And Ricotta Salata

1. 1

   Simmer chicken stock in a pot on the burner next to where you will be cooking the rice (this way you won't have to reach over a hot steaming pot later--trust me). Squeeze the fresh lemon juice into the broth.

2. 2

   In another pot, heat olive oil.

3. 3

   Add rice to the olive oil and stir with a wooden spoon for a few moments until the rice is slick.

4. 4

   Add white wine, and stir the rice constantly, until the liquid has evaporated.

5. 5

   Using a ladle, add broth to the risotto until the rice is covered with liquid. Stir slowly and constantly until all of the liquid has evaporated. Repeat this step until you have used all of the broth.

6. 6

   Serve the risotto, topped with ricotta salata, mint, lemon zest, and fresh black pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.