This easy risotto from Sohla El-Waylly's new cookbook omits two common ingredients—broth and wine—and replaces them with deeply charred lemons.
I was always taught that good risotto starts with high-quality bone broth, but what if I don’t want to spend twenty bucks on dinner? Here I skip the broth and instead deeply char cut lemons in olive oil until the fat is speckled with bits of burnt flesh. Don’t be alarmed, the bitterness from the blackening, once combined with salty Parmesan and butter, adds unbelievable depth and richness.
Risotto should have the al dente bite of properly cooked pasta with the saucy body of comforting rice porridge. This creamy texture is built by the starches hanging on to the outside of each grain of rice. As you stir and cook the rice, that starch is sloughed into the broth, making it thick and lush. However, before adding the broth, the rice is toasted in fat to turn up its nutty aroma.
Cook, stirring frequently, until the rice is almost tender but with a raw bite left at the core, and the water is thickened into a starchy sauce that generously immerses the rice. Depending on the type of rice, this will take between 14 and 19 minutes.Add the Parmesan and stir vigorously until mostly melted. Add the butter and continue stirring until creamy and emulsified. Remove from the heat.
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