Creamy Rice with Braised Green Beans, Toasted Lemon and Stracciatella with Pistachio

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Cut the lemon in half, brush it with 1 teaspoon of the olive oil, and place it cut-side down on a small tray. Roast for 10-12 minutes until deeply browned around the edges. Set aside.

2. 2

   Heat the vegetable stock in a saucepan and keep it over low heat so it stays hot throughout the rice cooking process.

3. 3

   In a wide casserole or deep skillet, heat 2 tablespoons of the olive oil over medium heat. Add the green beans with a pinch of salt and sauté for 4-5 minutes until lightly colored and just tender. Add half of the thyme, stir for 30 seconds, and transfer the beans to a plate.

4. 4

   In the same pan, add the remaining olive oil and the butter. Add the sweet onion with a pinch of salt and cook over medium-low heat for 6-8 minutes until translucent and very soft. Add the garlic and cook 1 minute more.

5. 5

   Add the short-grain rice and toast it for 1-2 minutes, stirring, until the grains are well coated and slightly translucent around the edges.

6. 6

   Pour in the dry white wine and cook for 2 minutes, stirring, until the alcohol evaporates and the liquid is almost fully reduced.

7. 7

   Begin adding the hot vegetable stock, about one ladle at a time, stirring often. Wait until the rice absorbs most of the liquid before adding more. Maintain a gentle simmer for 14 minutes.

8. 8

   After those 14 minutes, add the sautéed green beans, finely grated lemon zest, 2 tablespoons of juice from the roasted lemon, and the remaining fresh thyme. Continue adding stock and stirring for 4-6 minutes more, until the rice is creamy and flowing, with tender grains that still keep a slight bite in the center.

9. 9

   Turn off the heat. Add the grated Parmesan and half of the stracciatella. Stir gently to combine without losing the creamy texture. Taste and adjust with salt and black pepper.

10. 10

    Serve immediately. Spoon the remaining stracciatella over the top, finish with the chopped pistachios, and add a few extra drops of roasted lemon juice if desired to lift the aroma.