Lemony Cheese Risotto

Lemony Cheese Risotto2

There are some foods that transcend space, time and all things earthly. Once upon a time, I would have put Twinkies and Ho Ho’s in that category. Yeah yeah, I know. Who the heck puts snack cakes in with transcendental foods? I also put Cheetos, a rare ribeye steak, roasted brussel sprouts and salted caramel gelato in there so am I forgiven? Anyway, Twinkies and Ho Hos lost their spot cause they bite donkey toes now that they have changed over. I was close to being institutionalized when I found this out, but I’ve since moved on. Brachs Gummi Candis and Whole Foods Salted Caramel Brownies have filled the Twinkies void. Sorry, pretend Hostess people.

But one food that always seem to fit the whole beyond earthly, etc etc, is a good risotto. I made sure to put the word good in there because I’ve had and made some pretty bad ones. At their worst, they can be gummy, mushy, hard, flavorless and a waste of good Arborio rice.

At it’s best however, it’s creamy (with no added cream) full of flavor, a dish that can make the meal shine. This version? it’s the kind that will make you take up meditation just so that you can think about this rice. It will make you see heaven. Honest. It will. Would I lie to you?!

Go. Cook. Be free. Make risotto. Thank me later. Cause you really WILL thank me. You can cut this recipe in half, but it reheats well and makes a great lunch with maybe a chicken breast and a salad.

Best. Risotto. Ever.

Lemony Cheese Risotto

  • 1 lb arborio rice
  • 2 medium onions, chopped (about 1 1/2 cups)
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil
  • 42 ounces chicken broth, heated to almost boiling and kept hot
  • 1/2 cup white wine (don’t use something you wouldn’t drink)
  • 2 tablespoons lemon juice
  • 1/4 cup crumbled bleu cheese
  • 3/4 cup grated Parmesan cheese
  • 1/2 cup freshly grated Mozzarella
  • zest of one lemon
  • 4 tablespoons unsalted butter, in chunks
  • freshly ground pepper to taste
  1. In a large sauce pot, combine your olive oil, chopped onions and minced garlic.
  2. Cook over low heat until the onions are soft and tender, about ten minutes.
  3. Pour in the rice. Stir well and cook for about 2 minutes, until all the rice is well coated.
  4. Put the heat on medium and pour in the wine. Cook, stirring constantly, until all the wine is absorbed.
  5. Pour the lemon juice into the broth.Add in 1/2 cup of hot broth to the rice. Cook, stirring constantly, until all the broth is absorbed. Add new broth, continuing to stir, 1/2 cup at a time, each time the previous amount is absorbed.
  6. When all the broth has been used, add in the Parmesan cheese, lemon zest, bleu cheese and mozzarella cheese.
  7. Stir in the butter and stir until it is melted. Use pepper as desired. You can also salt it but I have never seen the need as the Parmesan adds a sufficient salty flavor.
  8. Serve garnished with more cheese and lemon zest.
  9. Thank me. Preferably with big bills. 😛

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3 thoughts on “Lemony Cheese Risotto

  1. Pingback: Catch a C.L.U.E.: A new club for cooks « Eliot's Eats

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