Lemony Risotto
January 9th
2008
We served this risotto with Monday’s scallops. We were going to make herby Basmati, but, alas, I forgot to buy the Basmati. Silly Blake. We had some Arborio rice and a few lemons, wheels turning….wheels turning…ah ha! Lemon Risotto!
Here’s how you make it:
In a separate pan, heat 4 cups of chicken stock to a simmering boil. Melt 2 tblsp. of butter and 2 tblsp. of olive oil in another saute’ pan. Chop an onion and cook until translucent. Next, add 1 cup of Arborio rice, and cook for about a minute.
Ladle-in the hot broth a cup at a time. Stir, stir, stir until most of the liquid is gone. Then add another ladle-full. Stir, stir, stir until most of the liquid is gone. Do this two more times, until the grains of rice are cooked (al dente, not mushy). If it gets too thick, just add a little more broth.
Finish with 1/4 cup Parmesan cheese, the zest and juice of a lemon. We chopped a few scallions, and tossed them in, too. And, of course, salt and pepper to taste.
This turned out really well. Plus, I was happy that we made some yummy risotto without an egg yolk or cream. Maybe not the healthiest thing to eat, but better than the usual. Besides, moderation makes butter and carbs a little less scary.
