Recipe by Cookie16
From "Almost Vegetarian" by Diana Shaw. I've always loved this recipe. This is not difficult, just takes a bit of time and attention.
Top Review by Annacia
I don't know why this recipe isn't loaded with reviews. This is without a doubt one of the best risotto's I have ever made. My remaining shallot turned out to be past it's prime so I used 4 large organic green onions. Even with the swap the finished dish was marvelous. Rich in flavor yet low in fat content. I paired it with lemon grilled salmon and fresh baby vegetables. This will certainly be made again.
- 1 lemon
- 3 cups chicken stock or 3 cups vegetable stock
- 1 large leek, white and green part, cleaned and chopped
- 1 bay leaf
- 1 tablespoon unsalted butter
- 2 shallots, minced
- 2 tablespoons minced fresh parsley
- 1 cup arborio rice
- 2 tablespoons dry white wine
- 1⁄3 cup grated parmesan cheese
Directions See How It's Made
- Halve and juice the lemon and remove the zest with a vegetable peeler. Leave half the zest in strips and mince the rest. Set aside the juice and the minced zest.
- Place the strips of zest in a saucepan with the broth, leek and bay leaf. Bring to boil over medium-high heat, then cover and simmer gently over low heat for 30 minutes.
- Strain the broth through a sieve, discard the leek and bay leaf, and pour it back into the saucepan. Cover and bring it back to a gentle simmer over low heat.
- Meanwhile, in a separate saucepan melt the butter. Saute the shallots, parsley, and minced lemon zest over medium-low heat until the shallots are soft, about 10 minutes. Add the rice and stir until it's coated with the seasonings and glistening, about 3 minutes. Add the white wine and lemon juice, turn up the heat, and stir until it's just about evaporated, about 2 minutes. Lower the heat.
- Using a ladle, add about 1 cup hot broth. Stir constantly over medium heat until the broth has been absorbed. Add another ladleful of broth and keep stirring until it's been absorbed.
- Continue the process, adding broth 1/2 cup at a time and stirring in this way, until the kernels are plump and no longer chalk white in the center. This should take 25 to 30 minutes altogether. The rice is done when the liquid has been absorbed, and the kernels are bound in what looks like very ricey, somewhat creamy, rice pudding.
- Stir in 2 more tablespoons of broth, along with the parmesan cheese.
- Stir til cheese and broth are blended in, about 3 to 4 minutes.
- Serve immediately.