Tuesday, October 19, 2010

Risotto

Tried something new this week. New to us. Risotto. Never made it before, never ordered it at a restaurant before and it does take a little bit of attention to make. Attention. Something I don't always have. Usually never! I grew up hearing the words "focus" so you'd think "focus" was my first name! I was never exactly in a rush to try to make risotto.

My friend, San, mentioned this recipe from epicurious and it just sounded so good. Creamy, lemony, all words that peaked my interest. But the constant attention I'd have to give it, just wasn't sure. Eh, I should try, how bad could it be? I managed to get around the constant stirring by adding a bit more broth at one time so I was able to do something else and not have to constantly stir.  Have to say, though, I was getting antsy, kept tasting, nope, still crunchy after 20 minutes, taste, nope still crunchy after 30 minutes. Then finally after what seemed like an hour, but it wasn't crunchy any more, the risotto was perfect. Creamy, lemony, just like I thought it would be!



Keep adding broth and stirring and taste it, until it's done, it may take more broth, and more time than the recipe says. But it's worth it in the end.
Lemon Risotto
Source: Bon Appétit, May 2002
Printable Recipe

6 cups canned low-salt chicken broth (I needed more)
3 1/2 tablespoons butter
1 1/2 tablespoons olive oil
2 large shallots, chopped
2 cups arborio rice
1/4 cup dry white wine
1 cup freshly grated Parmesan cheese (about 3 ounces)
2 tablespoons chopped fresh parsley
grated zest AND juice from one lemon

In a large saucepan, bring broth to simmer over medium heat. 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 for about a 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 40 minutes. Stir in cheese and remaining 2 tablespoons butter. Stir in parsley, lemon juice, and lemon zest. Season risotto with salt and pepper. Transfer to bowl and serve.

22 comments:

  1. I agree, risotto takes too much fussing, but is yummy. I just don't have the patience to stand there, stirring and stirring!

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  2. Oh Focus, I mean Carol - your risotto looks perfect! Your patience paid off :)

    Risotto is a dish I have yet to try as well though I bought the rice sometime back. I would love your version but J told me to cut back on all the lemon flavored dishes - I have a butternut squash version I am going to try.

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  3. Congratulations Focus!! (You won't live that one down) Something I have never tried and honestly never had the desire. BUT, you have piqued my interest!!

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  4. Now that you've done it once and it was a success you'll have to try a mushroom risotto - my favorite! Congratulations, Focus :)

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  5. I'm crazy about risotto...mushroom is by far my favorite, but this lemon risotto looks wonderful. Lemons impart such a nice fresh flavor. Your patience paid off!

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  6. i love lemon risotto:) sounds so good right now .thank you for sharing.

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  7. Risotto is such a comfort meal. I love the contradiction between soft outside and somewhat hard on the inside. I bet yours tasted as great.

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  8. I have never made this...but when I order it at a restaurant, I always LOVE it ! ♥

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  9. Oh, boy... you did this just right! I can see how creamy it is. I am not a fan of standing there and stirring for so long, but this does look worth it!

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  10. I was thinking if we could just add water and then add the broth when halfway cooked...

    But it sure does take a look of patience stirring. I best the taste was so delicious!

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  11. That's what I did to start, added more broth than it said, and kept adding when it got dry, it beat hovering over it for an hour. But I did stay close to keep an eye on it!

    Thanks again for the nice comments :)

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  12. never made it, if you ;) can do it , I can do it.
    Maybe....

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  13. You know. I've had risotto long time ago and you just made me in the mood for it:) thanks for the delicious recipie.

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  14. Beautiful! I love risotto, it's the ultimate comfort food for me! I think it's easier to make than we think it is!

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  15. I'm so glad to see this post. I always leave your site hungry; but this time I'm OK as I loathe risotto. nice pic though.

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  16. Carol thanks for passing from my blog and really glad to meet you. Risotto is one of our favourite family meals and make it very often. Love anything with lemon flavor.

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  17. My MIL taught me how to make risotto - totally worth the time and effort!

    I don't like onions, so she diced up apple in it - so good!!

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  18. Carol, I love risottos too but don't make the very often because of the attention it requires. You may enjoy mushroom risotto to. They are extremely flavor too.

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  19. Looks pretty in the blue bowl! I haven't made it in years. I'm more inclined to do the cheater version with orzo using carrots and lemon

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  20. I love risotto, have made it several times and should make it again this week!!

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  21. I love risotto and there is a certain sense of peace I feel when I stir and stir and stir. Love it!

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