By Victoria Hart Glavin of Tiny New York Kitchen
When it comes to risotto, simple is good, and it doesn’t get much simpler than a lime and a bit of Parmigiano-Reggiano cheese. You can make this dish with either Arborio, carnaroli or vialone nano. INGREDIENTS
3 Tablespoons Olive Oil
1 Finely Diced Medium Onion
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
1 Cup Short-Grained Italian Rice
1/4 Cup White Wine
4 Cups Heated Chicken Broth
Grated Zest of 1 Lime
Juice of 1 Lime
3 Tablespoons Unsalted Butter
1/4 Cup Grated Parmigiano-Reggiano Cheese
In a medium-size heavy saucepan, heat olive oil over a medium-high heat. Add onions, kosher salt, and pepper. Cook for 5 minutes until softened. Continue Reading →












