Miso Meyer Lemon Oven Risotto
Listen, I am not sure if I should call this risotto since I’ve basically cheated. It’s not done over the stovetop the traditional way with the ladling of stock a bit at a time—this version is hands off since most of the time the oven is doing all the work. Yet the result is a tender creamy bit punctuated by the floral brightness of Meyer lemons and the depth of flavor provided by miso. If you can’t find Meyer lemons, use regular lemons but add a touch of orange zest and juice to balance out the flavor.
Serves 4
INGREDIENTS
2 shallots, finely chopped (about ½ cup)
2 tbsp olive oil
1 tbsp thyme leaves, minced, plus more for garnish
1½ cups arborio rice
1 cup dry white wine
4½ cups water
1 tbsp yellow miso
1 cup freshly grated parmesan cheese
4 Meyer lemons, zest and juiced
½ cup ricotta
Kosher salt and freshly ground black pepper
¼ cup soft herbs for garnish such as parsley, chives or dill
Kosher salt and freshly ground black pepper
METHOD
Preheat oven to 350F.
In a Dutch oven over medium heat—add olive oil and sauté shallot and thyme until soft. Add rice, season with salt and pepper, and stir to coat, approximately 1-2 minutes. Add wine and reduce—approximately 2 minutes, then add water, miso, parmesan, lemon zest, juice and stir to combine.
Cover and place in oven to cook for 30 minutes or until risotto is al dente but tender and creamy. There will still be liquid left—don’t worry it will absorb as the risotto cools. Stir in ricotta, then season with salt and pepper. Garnish with thyme and soft herbs. Finish with grated parmesan and serve immediately.
