Tuesday, August 23, 2011

Lemon Risotto - Project 52: Week 33

After watching Hell's Kitchen year after year, I decided I needed to try my hand at making risotto. It can't be THAT hard, right? Well, it's not hard, but it does take time and patience. After slaving over the stove, constantly stirring the rice, my husband says, "You know I'm scared to death to eat this, right?" Knowing that he is a plain white rice guy, I said, "Yeah," and served him a little portion - the same as I gave the kids. My husband and the kids all ended up having not only seconds, but thirds! I'm so pleased, and of course I loved it too! My husband has already requested that I make it again. Here's the recipe from Epicurious:

6 cups canned low-salt chicken broth
3 1/2 tablespoons butter
1 1/2 tablespoons olive oil
2 large shallots, chopped
2 cups arborio rice or medium-grain white rice
1/4 cup dry white wine
1 cup freshly grated Parmesan cheese (about 3 ounces)
2 tablespoons chopped fresh parsley
2 tablespoons fresh lemon juice
4 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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