Lemon Risotto, Annatto
Ingredients
-
Arborio rice
300g
-
Onion
1
-
Lemon zests
2
-
Lemons
2
-
Annatto seeds
4-6
-
White Wine
-
Vegetable stock
-
Parmesan
-
Pecorino
-
Black Kampot Pepper
Heat the vegetable stock in a saucepan and keep it warm over low heat.
In a mortar and pestle, crush the Annatto seeds to release their flavor.
Prepare the lemon zest, lemon juice, and grated Parmesan and Pecorino cheeses. Set aside.
In a large pan, heat some olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent.
Add the risotto rice to the pan and stir it around for a couple of minutes until it’s well coated with the oil and onions.
Pour in the white wine and stir until it’s mostly absorbed by the rice.
Begin adding the vegetable stock and the crushed Annatto. One ladleful at a time, continue to add the vegetable stock, stirring frequently and allowing each addition to be absorbed before adding more.
Continue this process until the rice is cooked al dente, which should take about 18-20 minutes.
Once the risotto is cooked, stir in the lemon zest, lemon juice, and grated Parmesan and Pecorino cheeses.
Season with Black Kampot Pepper to taste.
Cook for another minute or two until everything is well combined and heated through.
Serve the lemon risotto hot, garnished with additional grated Parmesan cheese, lemon zest and a sprinkle of fresh herbs if desired.
