tag:blogger.com,1999:blog-31132443.post-1154305295885180282006-07-30T20:19:00.001-04:002006-07-30T20:21:35.886-04:00Risotto is a traditional Italian dish made with short-grain rice. Vialone Nano, Carnaroli, Originario and Arborio are the varieties of short-grain rice used most in Italy. The easiest one to find in the US is Arborio. There are hundreds of types of Risotto, varying from the flavoring ingredient used, but in all the recipes you will need four basic components: soffritto (sautéed vegetables), broth, flavoring ingredients, and Italian rice. <br /><br />"Risotto is truly more than the sum of its parts. Something magical happens when rice is sautéed in oil and broth is gradually stirred in. The rice softens but does not become mushy; the sauce thickens and becomes creamy." -Jack Bishop, <i>The Complete Italian Vegetarian Cookbook</i><br /><br /><img src="http://static.flickr.com/69/202278324_ada6c2b975.jpg" border=1 width=400><br /><br /><b>Lemon Risotto - Serves 4</b><br /><font size=-1>6 cups vegetable stock (or 1 vegetable bouillon cube dissolved in 6 cups of boiling water)<br />1 tbsp extra-virgin olive oil<br />3 tbsp unsalted butter<br />1 medium onion, minced<br />1½ cups Arborio rice<br />½ dry white wine<br />1 tsp grated zest and 2 tbsp juice from 1 large lemon<br />6 large fresh sage leaves, minced (I used basil)<br />2 tbsp fresh parsley leaves, minced<br />¼ freshly grated Parmigiano-Reggiano cheese<br />Salt and freshly ground pepper<br />2 tbsp heavy cream (optional, but so yummy)</font><br /><br />1. Bring the stock to a simmer in a medium saucepan. Keep it warm over low heat.<br />2. Heat the oil and 2 tbsp of the butter in a heavy-bottomed medium pot. Add the onion and sauté over medium heat until translucent, about 5 mins. Using a wooden spoon, stir in the rice and cook for 1 min. Add the wine and cook just until the alcohol aroma fades, 1-2 mins.<br />3. Add ½ cup of the warm stock and cook, stirring frequently, until the rice absorbs the liquid. Continue adding in ½-cup increments, stirring. After about 15 mins, stir in the lemon zest and sage.<br />4. Continue adding stock in ½-cup increments, stirring, until the rice is creamy and soft but still a bit al dente, about 10 mins more (Add hot water if you run of out stock). Stir in the lemon juice and parsley and continue cooking until the lemon juice is absorbed, 1-2 mins more.<br />5. Remove the pot from the heat and vigorously stir in the remaining 1 tbsp butter and the Parmigiano-Reggiano cheese. Add salt and pepper to taste. Stir in the heavy cream. <br /><br /><font size=-2>Recipe courtesy of Jack Bishop <i>The Complete Italian Vegetarian Cookbook</i>.</font>Danihttp://www.blogger.com/profile/03102538067576069201noreply@blogger.com