Lemon Risotto

Lemon Risotto
Recipe submitted by Cindy Chandler

Cindy Chandler writes, . . . I found this recipe on the Internet.  I was planning on making Chicken Piccata (recipe post 5/16/12) and I thought this would go great with the dish.  The Lemon Risotto can be eaten hot, warm, or cold.  I also served asparagus, which I blanched for one minute and then cooled down in an ice bath.  I salted, squeezed lemon juice, and poured olive oil over the asparagus.  The asparagus can be reheated for a minute before serving, or eaten cold.  It is good either way.

Cindy Chandler, 9/14/12

Is Risotto rice or pasta?

Risotto is a form of rice, although not the familiar grain rices found in Asian cooking. True risotto is created from one of three forms of rice found in Europe: arborio, carnaroli or vialone nano. Of the three, arborio rice is the most commonly used variety for risotto.

To confuse matters a little, there is also a form of pasta called orzo which looks like grains of rice. Orzo is also used as a flavorful side dish in Mediterranean cuisine and prepared with many of the same spices and vegetables as risotto. The difference is that properly cooked risotto becomes a creamy blend, while orzo tends to maintain individual grains similar to cooked Asian rice.

Ingredients:

6 cups (less sodium) chicken broth, divided 
sprig of mint, chopped
sprig of rosemary, chopped
sprig of sage, chopped (about 4 or 5 leaves)
zest of one lemon
4 tablespoons unsalted butter
1 tablespoon virgin olive oil
2 shallots, minced
1 1/2 cup Arbario or Canoroli rice
3 tablespoons lemon juice, freshly squeezed
1/2 cup grated Parmesan cheese

Directions:

In a large sauce pan, warm the chicken stock over low heat.

Warm 1 tablespoon of olive oil in a large saucepan over medium-high heat.  Stir in the chopped shallots.  Cook until shallots are soft and translucent, about 3 minutes. 

Add the rice, stirring to coat with oil, about 2 to 3 minutes.

Add 1 cup of chicken broth to the rice, and stir until the broth is absorbed.  Continue adding broth 1 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.

Remove from heat, and stir in the chopped herbs, lemon zest, lemon juice, Parmesan cheese, and the remaining 4 tablespoons of butter.  Cover and let stand for 2 to 5 minutes. 

Serves 4 to 6

Recipe submitted by Cindy Chandler