📖 Instructions

1. First, prepare the risotto. In a heavy-bottomed pot, melt 2 tablespoons of butter over medium heat. Add 1 finely chopped shallot and cook until softened, about 5 minutes. Make sure it doesnt burn, ok?
2. Add 1 1/2 cups of Arborio rice to the pot and toast for 2-3 minutes, stirring constantly. The rice should become translucent around the edges. This toasting process is crucial. It helps release the starches and gives the risotto its signature creamy texture.
3. Pour in 1/2 cup of dry white wine (like Pinot Grigio) and let it evaporate, stirring continuously. The alcohol will cook off, leaving behind a delightful flavor that complements the risotto.
4. Begin adding warm chicken or vegetable broth, one ladle at a time, stirring constantly. Allow each ladleful of broth to be absorbed before adding the next. This process should take about 20-25 minutes, until the rice is creamy and al dente.
5. While the risotto is cooking, prepare the granita. In a saucepan, combine 2 cups of water, 1 cup of sugar, and the zest and juice of 3 lemons (or your citrus of choice; I once tried grapefruit and it was amazing!). Heat over medium heat, stirring until the sugar dissolves. Let the mixture cool slightly.
6. Pour the cooled granita mixture into a shallow dish and place it in the freezer. Every 30 minutes, use a fork to scrape the mixture, breaking up the ice crystals. Repeat this process for about 2-3 hours, until the mixture forms a light, icy granita. Honestly, this part is kind of a pain, but it's so worth it!
7. Once the risotto is cooked, stir in 1/4 cup of grated Parmesan cheese and 1 tablespoon of butter. Season with salt and pepper to taste. The risotto should be creamy and slightly loose. Think of a wave crashing on the beach, but…rice.
8. To serve, spoon the risotto into bowls and top with a generous helping of the granita. Garnish with fresh herbs like mint or basil, if desired. The contrast between the warm risotto and the cold granita is simply divine.