Yuzu Risotto – YUZUCO
A warm and citrusy risotto from Chef Dan Perretta. Fragrant yuzu balances and enhances the classic risotto flavors. A crowd pleaser when you have company or you just want to whip something up for...
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Ingredients
- 1½ quart of low sodium chicken broth
- 50g Extra virgin olive oil
- 50g unsalted butter
- 100g finely minced shallot
- 1 clove finely minced garlic
- 1½ cups of Risotto rice (Carnaroli Arborio or Aquarello)
- 250g dry white wine
- 25g yuzu juice
- 100g freshly grated parmigiano reggiano
- 25g heavy cream
- 1 lemon zested with microplane (optional)
- Salt
- pepper
- 5g minced chives (for garnish)
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