Risotto with Lemon and Dill
Risotto
2 ounces carnaroli risotto, raw
.5 ounce fresh lemon juice
.0625 ounce fresh dill
.0625 ounce lemon confit
1 ounce whole butter, cold
1 ounce shaved parmesan
8 ounces parmesan stock
1 ounce nouilly prat vermouth
Lemon Confit
6 lemons, juiced
Cover with cold water
Bring to a simmer 10 minutes
Drain, rinse
Cover with cold water again
Bring to simmer 10 minutes
Drain rinse cool
Clean pith and discard, dice or julienne rind
Method
Cook rice with parmesan stock, slowly, stirring slowly, adding stock in increments to gradually cook rice past the al dente stage. Keeping in loose and not thick, finish rice with parmesan, squeeze of lemon juice, dill and vermouth. Add pat of cold butter to finish and when melted, serve immediately.
