Holy rissoley Batman - are we on to something here! With the big guy MIA for dinners this week, it means I'm cooking for one and it's always a challenge to come up with something other than a PBJ. When the incentive to cook has waned, risotto is always a great choice.
Not only is it easy to make but a splash of wine is required which means if ya' gotta' crack the bottle, ya' might as well enjoy a glass while you're cooking right? In keeping with our lemon theme, last night's risotto dish was the epitome of simplicity and darn near meatless except that I used chicken stock. A shallot, some Arborio rice, a splash of wine, juice and rind of a lemon, a touch of fresh rosemary, a knob of butter and a little parmesan - 25 minutes and half a glass of wine later dinner was ready.
The resulting creamy concoction is tangy indeed and wonderful on its own even though I could hear a deep echo in my head saying "where's da' meat?" It would be lovely as a side with grilled chicken, or with scallops on top, or a hunk of grilled or smoked salmon or even just a couple of spears of fresh asparagus or maybe some lamb chops...guess I'm sayin' it'll be great with darn near anything. Warning...you'll be seeing it here again very, very soon!
Lemon Risotto (inspired by Nigella Lawson)
4 cups low sodium chicken stock
1 cup water (or more as needed)
1 tablespoon olive oil
2 large shallots, finely chopped
1 cup Arborio rice
1/2 cup dry white wine
3 tablespoons butter, cut into small pieces
Juice and rind of 1 large lemon, or 2 small
1 tablespoon fresh rosemary needles, chopped
1/2 cup Parmesan cheese, freshly grated
Salt and coarse ground pepper to taste
Heat stock and water together in a medium pot. Keep at a simmer.
In a large flat bottomed pan, heat olive oil. Add shallots and cook until softened – about 3 or 4 minutes. Add Arborio rice and stir well to coat with oil/shallot mixture. Sauté for about 1 minute. Set heat at medium low and add white wine and stir until evaporated. Set timer for 18 minutes - add stock a ladle full at a time, stirring constantly. Continue to add stock by the ladle, stirring constantly as rice absorbs the liquid. After 18 minutes, the rice should be cooked to al dente and will stop absorbing liquid. Stir in lemon rind and juice, chopped rosemary and butter. Add grated cheese. Season with salt and pepper to taste, and garnish with additional grated cheese. Makes 4 servings. Download Lemon Risotto
This would be wonderful with plain grilled meat or poultry. I could eat this as a standalone but my husband is a confirmed carnivore, so I always have to think of go-withs. This sounds delicious. Have a great day. Blessings...Mary
Posted by: Mary | 01/26/2011 at 02:14 PM
Mary sounds like my Eastern Oregon cowboy and your Silver Fox would see eye to eye over the dinner table...as would we! It was certainly enough for me on it's own but the big guy would have whined big time.
Posted by: June | 01/26/2011 at 02:19 PM
Correct me if I'm wrong, but doesn't the big guy usually make the risotto in your house? Are you trying to prove something?....LOL
It sounds lovely and delicious. XOX...and hugs to you June
Posted by: Mags | 01/26/2011 at 08:25 PM
Lovely - I want some!
Posted by: Nanan | 01/26/2011 at 08:45 PM
Mags - he does, but he learned from the master...ur mistress LOL Hugs back atcha!
Posted by: June | 01/27/2011 at 06:36 AM
Lea - it was so good I couldn't believe it! Looks like a dessert and tastes like dinner.
Posted by: June | 01/27/2011 at 06:39 AM