Risotto is the best comfort food we make. Along with fried goat cheese salad. And chocolate chunk cookies. And wine.
But risotto is right up there.
We make this risotto all year long, but we feel a little weird telling people we're having a hot bowl of love in the middle of August. So, now that we're in December, we're in full-on risotto weather. It's safe, finally, to share the love.
This lemon rosemary risotto is the perfect blend of tangy, creamy, and cheesy.
- The lemon and rosemary meld their flavors together, sort of in a Wonder Twins way. Individually, the lemon or the risotto would be great, but together, pretty amazing.
- You want the heavy cream here. It's important. Fat rules.
- And good Parm means something in this recipe. You will taste it, so get the best you can afford, whatever that means for you. It'll be good no matter what.
Risotto gets a bad name for being difficult. It isn't. Can you stir? Great, you can make risotto. Calm down. You're going to be great.
Note, we know that Nigella calls this just "Lemon Risotto." We think that tells only half the story. The rosemary is pronounced and wonderful.
Recipe | Lemon Rosemary Risotto from Nigella Lawson (via foodnetwork.com)
