Ingredients

Serves 2-4
  • 1½ quart of low sodium chicken broth
  • 50g Extra virgin olive oil
  • 50g unsalted butter
  • 100g finely minced shallot
  • 1 clove finely minced garlic
  • 1½ cups of Risotto rice (Carnaroli Arborio or Aquarello)
  • 250g dry white wine
  • 25g yuzu juice
  • 100g freshly grated parmigiano reggiano
  • 25g heavy cream
  • 1 lemon zested with microplane (optional)
  • Salt and pepper to taste
  • 5g minced chives (for garnish)

Instructions

1

In a small sauce pot, heat the chicken stock to light simmer and reserve.

2

In a small sautee pan, heat the olive oil with the garlic and shallot over medium heat until soft and translucent.

3

Add the rice and toast in the olive oil for about 50 seconds and then deglaze with the white wine.

4

Cook the wine until nearly evaporated and then begin to add chicken stock slowly, about 3 oz of liquid at a time until nearly evaporated, stirring often to ensure the rice does not stick.

5

Once the rice is fully cooked, but still al dente and all the chicken broth has been added, remove the rice from the heat.

6

Add in the yuzu juice, parmigiano cheese, lemon zest and chives.

7

Season with salt and fresh cracked black pepper.

8

Once seasoned and ready, whisk your heavy cream until medium stiff and gently fold in to your finished risotto.