BASIC LEMON RISOTTO
"Remember, this takes a bit of patience, but you will enjoy the results. The amount of broth you use depends upon how much it takes to arrive at the desired creaminess. Short-grain Italian rice such as Arborio is recommended, and use a nice heavy pot.
Once you get the hang of the method, you can add other ingredients, such as small peas, mushrooms or other vegetables, usually during the last minutes of cooking."
2 tablespoons olive oil
1/4 cup minced onions
1 tablespoon grated lemon zest (about 1 small lemon)
1 1/2 cups Arborio rice
1 1/2 quarts chicken broth (we used Swanson's 33 percent less sodium canned chicken broth)
2 tablespoons fresh lemon juice
1/2 cup fresh-grated parmesan cheese
Salt and fresh-ground black pepper (to taste)
In a large heavy (important) saucepan, heat the oil over medium heat. Saute the onions about 2 minutes or until softened.
Stir in the grated lemon zest and the rice. Increase the heat to medium high and cook, stirring constantly, 1 to 2 minutes or until the rice glistens.
Meanwhile, in another saucepan, heat the chicken broth over medium-high heat just to the boiling point. Reduce the heat to medium low to keep the broth very hot.
Add about 1/2 cup broth at a time to the rice, stirring constantly, adding more broth only after what you've already added is absorbed. Continue this process until the rice is al dente and the mixture is the desired creamy consistency. This takes 20 to 25 minutes, so be prepared to stay and stir.
Stir in the lemon juice, parmesan cheese, salt and pepper.
RECIPE NOTES:
"A perfect risotto requires a bit of patience. You want the rice to absorb the liquid a little at a time until the grains swell and a creamy, tender mixture is formed. The amount of liquid (usually stock) specified is approximate since more or less may be required depending upon the rice - the kind and the age."
Makes 4 servings
Source: Suzanne S. Jones, South Florida Sun-Sentinel, July 10, 2008
"Remember, this takes a bit of patience, but you will enjoy the results. The amount of broth you use depends upon how much it takes to arrive at the desired creaminess. Short-grain Italian rice such as Arborio is recommended, and use a nice heavy pot.
Once you get the hang of the method, you can add other ingredients, such as small peas, mushrooms or other vegetables, usually during the last minutes of cooking."
2 tablespoons olive oil
1/4 cup minced onions
1 tablespoon grated lemon zest (about 1 small lemon)
1 1/2 cups Arborio rice
1 1/2 quarts chicken broth (we used Swanson's 33 percent less sodium canned chicken broth)
2 tablespoons fresh lemon juice
1/2 cup fresh-grated parmesan cheese
Salt and fresh-ground black pepper (to taste)
In a large heavy (important) saucepan, heat the oil over medium heat. Saute the onions about 2 minutes or until softened.
Stir in the grated lemon zest and the rice. Increase the heat to medium high and cook, stirring constantly, 1 to 2 minutes or until the rice glistens.
Meanwhile, in another saucepan, heat the chicken broth over medium-high heat just to the boiling point. Reduce the heat to medium low to keep the broth very hot.
Add about 1/2 cup broth at a time to the rice, stirring constantly, adding more broth only after what you've already added is absorbed. Continue this process until the rice is al dente and the mixture is the desired creamy consistency. This takes 20 to 25 minutes, so be prepared to stay and stir.
Stir in the lemon juice, parmesan cheese, salt and pepper.
RECIPE NOTES:
"A perfect risotto requires a bit of patience. You want the rice to absorb the liquid a little at a time until the grains swell and a creamy, tender mixture is formed. The amount of liquid (usually stock) specified is approximate since more or less may be required depending upon the rice - the kind and the age."
Makes 4 servings
Source: Suzanne S. Jones, South Florida Sun-Sentinel, July 10, 2008
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