This lovely risotto is the very essence of spring. Light, fresh and slightly tart. Not only delicious, this lemony rice dish helps rejuvenate our liver so we enjoy the warm days of summer in comfort.
5 cups spring or filtered water
Extra virgin olive oil
2-3 cloves fresh garlic, thinly sliced
1 yellow onion, diced
Zest of 1 lemon
1/2 teaspoon crushed red pepper flakes
1 cup Arborio rice, do not rinse
1/2 cup dry white wine
1 cup fresh/frozen peas
Juice of 1 lemon
2-3 sprigs fresh parsley, finely minced
Place water in a saucepan and bring to a simmer over medium heat. Reduce heat to very low and keep water warm. Place a small amount of oil, garlic and onion in a deep skillet and turn heat to medium. When the onions begin to sizzle, add lemon zest, red pepper flakes and a pinch of salt and saute for 1-2 minutes. Do not color the onions.
Stir in the rice, another pinch of salt and the white wine. Stir the rice until the wine is absorbed. By ladles, add water, stirring occasionally until it is absorbed. Continue until all the water is used. This should take 20-25 minutes. The resulting rice should be tender and creamy, but retain some firmness. About 5 minutes before the rice is done, add the peas and continue cooking the risotto to completion. Remove from heat, season lightly with salt and stir in the lemon juice and parsley. Transfer to a shallow serving bowl and serve garnished with lemon wedges.
Makes 4-6 servings.