Vegan Risotto Al Limone

Instructions

1. Step 1

   Pour the vegetable stock into the saucepan and warm it over low heat for 10 minutes; keep it hot without boiling.

   Timer: 10 min (scalable)

   Ingredients used: 1000.0 ml Vegetable Stock

   Cookware: saucepan — low heat

2. Step 2

   Finely dice the yellow onion on the cutting board with the chef's knife. Zest both lemon pieces with the zester before juicing them with the citrus juicer, and reserve the zest and juice.

   Parallel with step: 1

   Cookware: Chef Knife, citrus juicer, cutting board, zester

3. Step 3

   Heat 30.0 ml of olive oil in the heavy-bottomed pot over medium heat, then add the yellow onion and 2.0 gr of salt. Sauté for 5 minutes until softened and translucent, stir in the Arborio rice, and toast for 2 minutes until the grains look glossy.

   Timer: 7 min (scalable)

   Ingredients used: 320.0 gr Arborio Rice, 30.0 ml Olive Oil, 2.0 gr Salt, 150.0 gr Yellow Onion

   Cookware: heavy-bottomed pot — medium heat, wooden spoon

4. Step 4

   Ladle 300.0 ml of the hot vegetable stock into the heavy-bottomed pot and simmer over medium-low heat, stirring frequently, for 6 minutes until nearly absorbed.

   Timer: 6 min (scalable)

   Cookware: heavy-bottomed pot — medium-low heat, ladle, wooden spoon

5. Step 5

   Ladle 350.0 ml more of the hot vegetable stock into the pot and simmer for 6 minutes, stirring often, until the rice is plump and the liquid is mostly absorbed.

   Timer: 6 min (scalable)

   Cookware: heavy-bottomed pot — medium-low heat, ladle, wooden spoon

6. Step 6

   Add the remaining 350.0 ml of hot vegetable stock and simmer for 6 minutes, stirring frequently, until the Arborio rice is tender but still has a slight firm bite and the risotto flows slowly from the spoon.

   Timer: 6 min (scalable)

   Cookware: heavy-bottomed pot — medium-low heat, ladle, wooden spoon

7. Step 7

   Remove the heavy-bottomed pot from the heat and stir in 15.0 ml of olive oil, the reserved lemon zest, about 60.0 ml of lemon juice, and the remaining 2.0 gr of salt. Rest for 2 minutes, then stir until glossy and serve while creamy.

   Timer: 2 min (fixed)

   Ingredients used: 2.0 piece Lemon, 15.0 ml Olive Oil, 2.0 gr Salt

   Cookware: heavy-bottomed pot, wooden spoon, zester