Lemon Basil Risotto

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Lemon Basil Risotto

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I'm sure many people out there when they hear the word RISOTTO get this daunting feeling that they will be standing over a stove for hours stirring and in the end making a disaster out of it. Other probably think that crap they molded out of a coffee cup that sits as a forgettable side dish that comes with your dried out chicken at The Olive Garden that is referred to as "with a side of our authentic Italian risotto' is what it is all about. Then there are those who should probably just return their overdue library books and work on their tin foil ball collection while eating their chicken fingers from Wendy’s because they say Risotto is JUST RICE! BOLLOCKS to all three groups! 1. Risotto should take about 30 min max to make enough to feed your family 2. If Risotto can stand up on its own out of a mold it has nothing to do with Risotto 3. Anybody who says it’s just rice probably just eats Steakums and never had a real steak Risotto when done right is magical creamy (without any cream) rice dish that can have many depth of flavors and textures. It should ooze on a plate, it should be almost molten like but with the rice having a little little bite to it almost as if your tooth goes through the outer part of the rice grain hits this sturdy soft center that once broken melts. The flavor will be complex but yet be one experience all depending on what flavors you decide to make a part of the rice base. For me I did this one as its one of my favorite and vegetarian friendly. If only once in your life go to a great Italian restaurant and have some risotto and then go home and make some you will love it I am sure and it is one of the great Italian comfort foods.
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Lemon Basil Risotto

On 18/04/2011 (Monday) at 11:05 am by Benny.
Tiny Url for this recipe → http://tinyurl.com/3z2as9c

Details

  • Prep Time:
    5 min
  • Cook Time:
    25 min
  • Ready Time:
    30 min

Servings

4 servings

Ingredients

  • 3 tbsp olive oil
  • 2 shallots, chopped
  • 3 cloves garlic, chopped
  • 2 cups arborio rice
  • 1/2 cup dry white wine
  • 3-1/2 cups simmering chicken stock or vegatable stock
  • 1/2 cup fresh lemon juice add this to the chicken stock before cooking
  • 2 tbsp finely grated lemon zest
  • 3 tbsp butter
  • 1/2 cup grated parmesan
  • 2 tbsp parsley, chopped
  • 1/4cup basil, julienne
  • kosher Salt and Pepper
  • 1/2 cup chopped celery

Directions

In a large saucepan, heat olive oil over medium-high heat.  Add celery, garlic, and shallot. Cook until shallot is translucent. Add rice stirring constantly and cook 5 minutes more  making sure rice does not brown. Add wine, stirring constantly and let totally evaporate. When wine is evaporated, begin adding stock 1/2 cup at a time, letting each addition evaporate before adding the next addition.

After fourth addition of stock is added, begin tasting the rice. Rice should be al dente when done as I described earlier outer rice  should be soft and have a little sturdy texture in the center. You will need to keep tasting the rice as depending on the rice, you may or may not have to use all of the stock. Add lemon zest after fourth addition of stock is absorbed.

After last addition of stock is absorbed, remove from heat, and stir in butter, parmesan, parsley, and basil. and season with kosher salt and pepper.

 

Benny



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