Alas, no baking for me today. I'm sure my waistline is thanking me. However, I did get to have fun with some inventive cooking tonight as our friend Grant came round for dinner. As we're in the grip of a lovely Artic Wind at the moment, I decided that we needed a nice warming dish, and as I'm feeling a bit brainless today, risotto seemed a good bet.
Lemon risotto is one of my favourite concotions. I drew heavily on both Valentina Harris' and Marcella Hazan's writings on risotto when I devised it, as I really wanted to make the ultimate risotto. Today, due to a lack of Carnaroli rice in the supermarket I made the risotto with Vialone Nano which was very good also. It seemed to need less stock than carnaroli. The large dose of lemon juice does make it really refreshing desite the creaminess. You'll be glad to hear that this doesn't involve massive amounts of butter; about 20g/heaped tablespoon per person which isn't really too bad.
Tonight I served the risotto with griddled chicken breasts marinaded in an Mediterranean Herb Paste. This is a really nice product (made by Barts Spices) which blends basil, oregano, rosemary, thyme and a bit of bay in olive oil with some lemon juice. Its thick, gloopy and astonishingly green. You could, of course, make your own herb paste and rub that all over the chicken. In the past I've served the risotto with balsamic glazed chicken but I suspect it would also be wonderful with a piece of griddled salmon.
We followed this up with some birthday cake - Butterscotch Layer Cake this year.
Lemon Risotto - serves two, easily doubled up.
1 brown-skinned onion, finely chopped
40g of unsalted butter, plus another blob for finishing
1 large unwaxed lemon, washed
2 cups caranoli rice (I used a US cup - 250ml)
5 cups chicken stock, at a simmer in a medium pan
grated parmesan to taste, see recipe
approx 2 tbsp flat leaf parsley, chopped roughly
Heat the butter gently in the chefs pan until its bubbling gently but not coloured. Add the onion and saute gently over a very low heat until onion is translucent. Grate the lemon zest directly into the pan and cook for approx 1 min until there is a strong smell of lemon from the pan. Turn the heat up to medium high and add the rice. Stir very well to coat the rice with the butter and onion and keep cooking until the outside of each grain of rice turns clear and you can see a white dot in the middle of the grain.
At this point add one ladle of the simmering stock. Stir this in vigorously and keep stirring until all of the liquid is absorbed. Add another ladle of stock and cook in the same way. Add another 3 ladles and cook out as described. Juice the lemon and add approx 3/4 of the juice. Cook, stirring constantly, until the juice is absorbed. Add another ladle of stock and cook. Taste to see whether the rice is as soft as you like it. If not, add more stock and keep cooking.
When the rice is as soft as you like it turn off the heat and add the rest of the lemon juice. Throw in a blob of butter (probably about 10g) and some parmesan (I use approx 25g but you can use more or less). Stir vigorously and try and shake the pan at the same time. Pop the lid on and leave for 2 mins. Taste and add S&P if you think it needs it. Serve in deep dishes sprinkled with the chopped parsley.
NB. If you've run out of butter as I did, you can use a couple of tablespoons of double cream to mount the risotto.
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Although I must admit I never ran across lemon risotto in Italy, having lived in the south that's no surprise, I have to say it sounds great. I'll have to do it for Daniela, who is a hardcore lemon fan.
On the rice: some friends of mine, hardcore risotto cooks, swear by vialone nano. They say that although Carnaroli is more common it is a step below vialone rice. After a few test I have to say I like vialone nano better too!
1. Posted by Alberto on November 19, 2007
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Hey Alberto - if you can find Sicilian lemons (or even Meyer lemons) then the lemon flavour would be even more intense. I hope Daniela enjoys this :)
I think this dish may qualify as a "regional fusion" - the lemons of Sicily together with the rice of Veneto. Of course, the Venetians would probably be appalled by the thought!
2. Posted by Angela on November 19, 2007
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I just read about your new Kitchenaid. Isn't it the BEST thing in the world?!?! My boyfriend got me one for Christmas, and I nearly hyperventalated. It is SOOOO cool. (Sadly, I had to leave it at home with mom, as there isn't enough room in our apartment. She loves it too though, so it's in good hands!)
3. Posted by Amanda on November 19, 2007
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Hi Amanda - thanks for visiting! I couldn't agree more about the KitchenAid - it truely is the best thing ever!! I keep going out of my way to find an excuse to use it.
I like your blog - the hat you just finished looks great! I haven't knitted in about a decade (I cross stitch now instead) but I love seeing others work.
4. Posted by Angela on November 19, 2007