Recipe: Risotto with Sake, Hazelnuts and Lemon

RISOTTO WITH SAKE, HAZELNUTS AND LEMON

1/3 cup whole hazelnuts, toasted and coarsely chopped*
4 1/2 cups chicken stock
3 cups sake, plus additional if needed
3 tablespoons vegetable oil
1 medium yellow onion, diced
3 cloves garlic, minced
2 cups Arborio rice
3/4 cup freshly grated Parmesan cheese
16 leaves Italian parsley, cut into thin strips
4 large leaves fresh basil, cut into thin strips
2 large fresh mint leaves, cut into thin strips
4 tablespoons fresh lemon juice
Kosher salt and freshly ground pepper to taste
Italian parsley leaves, lemon wedges and shaved Parmesan (for garnish)

In saucepan, bring chicken stock and sake to simmer. In saute pan over medium-low, warm oil. Add onion and saute until soft, about 10 minutes.

Add garlic and saute 1 minute. Add rice and stir until edges are translucent, about 3 minutes.

Add medium-size ladleful of stock-sake mixture and continue to stir over medium heat. When liquid is almost absorbed, add another ladleful. Continue stirring and adding liquid a ladleful at a time. It is done when rice is tender-firm, about 30 minutes. If you run out of stock-sake mixture, use warmed sake.

Remove rice from heat. Stir in a ladleful of stock-sake mixture, Parmesan, nuts, herbs and lemon juice. Season with salt and pepper.

Transfer to warmed serving dish and garnish as desired. Serve immediately.

*Toast nuts on baking sheet in 350-degree F oven until fragrant, 8-12 minutes. Transfer nuts to kitchen towel and rub vigorously to remove skins as much as possible.

Sake pairing suggestions:
Narutotai Genshu Junmai Ginjo, Mukune Junmai Ginjo, Hitorimusume Shizuku Junmai Dai Ginjo.

Serves 6
From Chef Alain Rondelli
Source: Sake, a Modern Guide by Beau Timken and Sara Deseran