By Nancy Caivano
Risotto with Lemon and Basil
Serves 6—8 as a side dish.
3 tbsp olive oil
1 onion, chopped
5 cloves garlic, chopped
(or 1 tbsp jar chopped garlic)
1 shallot, finely chopped
2 cups arborio rice
1/2 cup dry white wine
3-1/2 cups simmering chicken stock,
with the addition of 1/2 cup lemon juice
2 tbsp finely grated lemon zest
3 tbsp butter
1/2 cup grated pecorino romano cheese (or parmesan)
2 tbsp parsley, chopped
1/4cup basil, julienne
Salt and Pepper
In a large saucepan, heat olive oil over medium-high heat. Add onion, garlic, and shallot. Cook until onion 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 rice. Rice should be al dente when done. You need to keep tasting rice, because, depending on 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, romano, parsley, and basil. Season with salt and pepper. Serve immediately.
Pasta Risotto and You
- Eggplant, Mixed Roasted Pepper and Mozzarella Terrine
- Seared Potato and Carrot Gnocchi with Tomato-Mushroom Cream
- Standing Rib Roast with Portobello Mushroom Sauce
- Risotto with Lemon and Basil
- Sautéed Spinach with Dried Tomatoes and Orange
- Fennel with Tomatoes and Raisins
- Endive, Roasted Pear and Gorgonzola Salad
- Romano Cheese Rolls
- Mascarpone Cheesecake with Balsamic Marinated Strawberries
- Polenta Cake with Lemon and Raspberries
This page created December 1999