Lemon Risotto

Kevin is off gallivanting in Massachusetts and asked me to post in his stead. I’ve been roommates with Kevin for some time and have long a been beneficiary of his Food Junta posts, but this is my first official entry into the books. I’m glad I waited for this dish, because it’s really something.

And it’s especially something because, in true Food Junta fashion, it’s enormously easy. Risotto with a twist.

A quick word on the medium of risotto. There is a rumor going around that risotto is a difficult, forbidding dish. It requires patience, yes, but practically no skill. I find continually stirring the rice for 30 minutes calmly meditative, while others may find it simply annoying (and rightly so). If you are in the latter camp, I suggest you pay or trick someone into making it for you.

In any event, the time I put in on this dish was worth it. My friend who was over for dinner pointed out that risotto is really nothing but fancy-seeming macaroni and cheese. And it is. But there’s nothing wrong with that. This recipe balanced perfectly the brightness of the lemon against the richness of the risotto and Parmesan. Also, in the past, I have found myself straining to fully appreciate possibly-too-subtle notes of a mushroom or artichoke risotto. Here, flavor is not lacking.

I don’t have any inside knowledge to contribute, but, after several attempts at risottos that ended up tasting like chicken broth, I finally had the foresight to dilute the broth in half (3 cups chicken broth, 3 cups water. I imagine that this could be replaced with vegetable broth). Also I used the zest and juice of one whole lemon, and that seemed to be the right amount. I was able to feed four people with the dish, supplementing with roasted asparagus (pictured above) and bread and cheese. A wonderful time was had by all. And we all had risotto-filled, lemon-scented dreams.

Lemon Risotto
from Bon Appetit

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 or medium-grain white rice
1/4 cup dry white wine
1 cup freshly grated Parmesan cheese (about 3 ounces)
2 tablespoons chopped fresh parsley
2 tablespoons fresh lemon juice
4 teaspoons grated lemon peel

Bring broth to simmer in large saucepan over medium heat. Reduce heat to low; 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 1 minute. Add wine and stir until evaporated, about 30 seconds. Add 1 1/2 cups hot broth; simmer until absorbed, 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 parsley, lemon juice, and lemon peel. Season risotto with salt and pepper. Transfer to bowl and serve.