Saturday, November 14, 2009

Lemon Risotto

Like many people we loved eating risotto in restaurants but shied away from making it at home due to the constant stirring required to make the luscious Italian rice dish. That is until Jeff learned how to make it in a pressure cooker. Who knew that weird whistling device our mothers' used to kill vegetables would be an awesome risotto maker—no stirring required (well, almost none)!

We make a fair amount of risotto now that it’s easy and hassle free, but I was in the mood for something different than the standard recipes we know by heart. I found this lemon risotto on, one of my favorite foodie blogs. This risotto is in a word—lovely. With just a hint of lemon, the delicate flavor makes a wonderful side dish for fish. We had it with roasted salmon—it was so good I had to step back and stop eating it out of the pan!

You can absolutely make this risotto the traditional way, just add one more cup of chicken broth and stir away. I’ve included the directions from smittenkitchen on how to make it in a saucepan (see directions below after the pressure-cooking instructions).
Lemon Risotto

Serves 6 (as a side dish)
5 cups canned low-salt chicken broth
3 1/2 tablespoons butter
1 1/2 tablespoons olive oil
2 large shallots, chopped
2 cups Arborio rice or medium-grain white rice
1/4 cup dry white wine
1 cup freshly grated Parmesan cheese (about 3 ounces)
3 tablespoons fresh lemon juice
4 teaspoons grated lemon peel

Melt butter and olive oil over medium heat in small pressure cooker (4-6 quart size.) Add the shallots and sautè until tender, about 6 minutes. 

Add rice and stir until completely coated. Increase heat to high, and add wine and stir until evaporated, about 30 seconds. 

Add chicken broth and bring to a boil and stir once before covering with the pressure cooker lid. (Don't fill the pan more than 2/3 full or it won't be able to pressure cook.) Lock lid, bring to pressure, lower heat to low and cook 22 minutes. Release pressure carefully. (If there’s too much moisture, stir over low heat for a minute or two.)

Stir in cheese, lemon juice and lemon peel.  Season with salt and fresh pepper. Serve immediately.

Buon Appetito!

Tips and Tidbits
Risotto thickens into a gooey, glutteness glob once cooled. To reheat it, put ¼ cup chicken stock into a saucepan over low heat, add the risotto and stir until warmed through. You may need to add a bit more salt and pepper to taste.
To avoid a clean-up mess, spoon the risotto into a serving dish and put the pan to soak in hot soapy water immediately.
If you don't own a pressure cooker, here's an informative article on why these kitchen aids are worth the investment and time to learn to use properly.

Traditional Preparation Directions
Bring broth to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm. Melt 1 1/2 tablespoons butter with oil in heavy large saucepan Add rice; stir 1 minute. 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 35 minutes. Stir in cheese and remaining 2 tablespoons butter. Stir in parsley, lemon juice, and lemon peel. Season risotto with salt and pepper. Transfer to bowl and serve.

No comments:

Post a Comment