It’s because I love things like risotto that I haven’t seen my high school weight since, well, high school. But if weighing 115 pounds means I never get to enjoy this risotto, sorry hips, thighs and belly – this risotto wins.
With copious amounts of creamy carbs and cheese, few things are more comforting than this dish. But as much as I loved to eat it, I never cared to try it at home because let’s face it, who wants to stand around babysitting a pot for 40 minutes of constant stirring. And these days the only thing that can get a straight 40 minutes of my attention are two of my not-so-guilty TV pleasures – Teen Mom and The Real Housewives. When I recently came across a risotto recipe featuring lemon (on a day when it was cloudy and cold and gross outside), I decided this was just the thing to help brighten up my day and help me conquer the winter blues.
The only “skill” required to make this recipe is patience. Don’t give up on it. Have faith and make sure you use arborio rice.
Arborio rice is a bit pricier than most other kinds of rice but it’s high starch content, which gets released during stirring, is the key to developing a creamy and velvety texture in risotto. It’s not going to look like much at first but keep adding broth and stirring, adding broth and stirring and before you know it, voila – risotto is born.
Make yourself a bowl and then eat while watching an episode of Teen Mom – I swear – these girls never cease to amaze me.
6 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
1/4 cup dry white wine
1 cup freshly grated Parmesan cheese (about 3 ounces)
2 tablespoons fresh lemon juice
4 teaspoons grated lemon peel
Bring chicken broth to simmer in large saucepan over medium heat. Reduce heat to low and cover to keep warm.
Melt 1 1/2 tablespoons butter with oil in heavy large saucepan over medium heat. Add shallots and sauté until tender, about 6 minutes. Add rice; stir for 1 minute to coat with the oil/shallot mixture. Add wine and continue to stir until wine hasevaporated, about 30 seconds.
Add 1 1/2 cups hot broth and simmer until broth has been absorbed by the rice, 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 lemon juice and lemon peel. Season risotto with salt and pepper. Transfer to bowl and serve.