Friday, February 10, 2012

Lemon Risotto

After a very lengthy hiatus, I've decided I need to get back into food blogging.  I've made plenty of new things, I just haven't been posting.  So I'll start with this amazing lemon risotto I recently made.  I served it with salmon and broccoli, and the risotto was DEFINITELY my favorite part.  It also went perfectly.  I cut the recipe in half, which I sort of regretted, but risotto is usually not good for very long.  The recipe is from Bon Appetite and can be found here.

  • 3 cups canned low-salt veggue broth

  • 1 tablespoon butter

  • 1 tablespoon olive oil

  • 1 large shallot, chopped

  • 1 cups arborio rice or medium-grain white rice

  • 1/8 cup dry white wine

  • 1/2 cup freshly grated Parmesan cheese (about 3 ounces)

  • 1 tablespoons chopped fresh parsley (I used basil and was very pleased with the outcome)

  • 1 tablespoons fresh lemon juice

  • 2 teaspoons grated lemon peel

  • Bring broth to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm. Melt 1 1/2 tablespoons butter with oil in heavy large saucepan over medium heat. Add shallots and sauté until tender, about 6 minutes. Add rice; stir 1 minute. Add wine and stir until evaporated, about 30 seconds. Add 1 1/2 cups hot broth; simmer until absorbed, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 35 minutes. Stir in cheese and remaining 2 tablespoons butter. Stir in parsley, lemon juice, and lemon peel. Season risotto with salt and pepper. Transfer to bowl and serve.

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