Prep 15 mins
Cook 1 hr
I found this great idea in the Times Picayune recipe archives, it's such a uniquely different way to serve risotto. Great in the summer!
- 2 cups arborio rice
- 3 cups chicken stock or 3 cups vegetable stock
- 1⁄2 cup onion, finely chopped
- 2 tablespoons olive oil
- 1⁄4 cup fresh lemon juice
- 1⁄4 cup capers, drained
- 12 cherry tomatoes or 12 grape tomatoes
- 1⁄4 cup flat leaf parsley, finely chopped
- 1⁄4 cup fresh basil leaf, shredded
- 2 garlic cloves, crushed
- 1⁄4 cup extra virgin olive oil
- fresh ground black pepper or crushed red pepper flakes
- Rinse the rice well in cool water.
- Drain well and set aside.
- Bring the stock to a gentle boil in a medium-size saucepan, then reduce to a simmer.
- Heat the 2 tablespoons olive oil in a large, heavy pot over medium-high heat.
- Add the onions and cook, stirring, until just soft, 1 to 2 minutes.
- Add the rice and cook, stirring constantly, until the grains are opaque, about 4 minutes.
- Add the stock and salt to taste.
- Stir gently until the liquid comes to a boil. Cover tightly, reduce the heat to low, and cook until all the liquid is absorbed, about 20 minutes. Remove from heat and let stand for about 15 minutes before stirring.
- Transfer the rice to a large bowl and gently stir to cool, breaking up any lumps with a wooden spoon.
- Add the lemon juice and toss gently to mix. Cover with a clean towel and let cool.
- When ready to serve, add the capers, tomatoes, parsley, basil, garlic and extra-virgin alive oil.
- Toss gently to mix.
- Season with the black pepper or crushed red pepper flakes.
- Serve at room temperature.
This recipe was delicious! A nice light meal for a hot summer night. I added a little diced goat's cheese, which I thought worked well with the lemon and other flavors.