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RISOTTO - Risotto with Meyer Lemon
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RAPINI RISOTTO WITH MEYER LEMON DMN Serves 3 to 4 as a main dish; 4 to 5 as a side dish Creamy, steamy risotto strikes me as an ideal winter comfort dish, and the Meyer lemon’s herbal sweetness marries wonderfully with the earthy bitterness of one of my favorite green vegetables, the Italian cruciferous green called rapini or broccoli raab, which is in season now (check gourmet markets). In a few weeks, when spring asparagus comes in, try substituting asparagus for the broccoli raab. | |
4 cups | chicken stock or low-sodium canned chicken broth |
4 tablespoons | olive oil |
1/2 pound | rapini, (sub asparagus) |
1/4 large | red onion |
1 cup | arborio rice |
1/4 cup | dry white wine |
vermouth, alternative | |
3 tablespoons | Meyer lemon juice |
1/2 teaspoon | salt |
1/4 | red bell pepper, chopped or finely sliced |
1 cup | freshly grated Parmesan cheese |
Grated zest of 1 Meyer lemon | |
1 tablespoon | butter |
Freshly ground pepper to taste |
Place the stock in a small saucepan and bring to a bare simmer. Meanwhile, heat the olive oil in a large saucepan over medium-low heat.
After washing the rapini well, trim ends and discard. With rapini bundled together, cut off the lower stalks where the leaves begin and then cut the stalks crosswise into small rounds about 1/8 inch thick. Add the cut-up stalks to the olive oil and saute, stirring occasionally, for a minute or so, while you chop the onion finely. Add the onion to the pan and saute another couple of minutes, until softened.
Meanwhile, cut the remaining leafy rapini stalks crosswise at intervals of about an inch and set aside.
To the rapini and onions in the pan, add the rice and stir until all the grains are coated with the oil, about 1 minute. Add the wine and the Meyer lemon juice and simmer, stirring, until liquid is absorbed; then ladle in about a cup of the simmering stock from the other saucepan. Add the salt and cook at a simmer, stirring frequently, until the rice has absorbed almost all the liquid. Add the cut-up leafy rapini stalks and another 1/2 cup or so of stock, and continue to simmer. Stir frequently and add more stock, about 1/2 cup at a time, each time the rice has absorbed almost all the liquid and is threatening to stick. When the rice is ready, it will be creamy and a little soupy; the grains of rice should retain a little bit of resistance to the tooth at their center. Cooking time for the rice will be 20 to 30 minutes.
Just before serving, stir in the red bell pepper slices, grated cheese, lemon zest, butter and pepper to taste; add more salt if necessary. Serve immediately in warmed soup bowls or plates.
Nutritional analysis per serving, based on 4: 449 calories, 23 grams fat, 44 grams carbohydrates, 24 grams protein, 23 milligrams cholesterol, 987 milligrams sodium, 2 grams dietary fiber, 43 percent of calories from fat.
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