My first taste of risotto was repulsive. My poor mother was trying to introduce her backwater children to a new food, but she failed, over salting the risotto and cooking it into a gummy mess. It was quite possibly the worst meal my Cindy has ever prepared. Thankfully she tried again with a new recipe and a slighter hand with the sodium.
Cindy has since mastered the dish. And it’s become a weeknight staple for William and me. While the constant stirring gives risotto a reputation for being labor intensive, the prep work really is a snap. Chop an onion, garlic and parsley. Throw them in a pot in good order, along with rice and a few more ingredients, and you have a one-pot meal.
I’ve adapted this risotto recipe from epicurious.com, and it takes on extra vegetables, herbs and flavors readily. Enjoy.
Lemon-parsley Risotto
6 cups chicken or vegetable stock
2 tablespoons olive oil
1 medium onion, diced
4 cloves garlic, minced
2 cups carnaroli* or arborio rice
1/3 cup dry white wine
1 cup grated parmesan
4 tablespoons butter
1/4 cup finely chopped parsley
Zest and juice of one lemon
Salt and pepper to taste
Instructions
Bring stock to a near boil, and turn heat to low. Heat olive oil in a wide, 4- to 6-quart pot over medium, add onion and cook 4 to 5 minutes. Stir in garlic and cook 1 minute more. Add rice to the pot and toast for 1 to 2 minutes. Stir the rice as it toasts, and don’t stop stirring until the risotto is ready to hit the table. Pour in wine and cook until all the liquid has evaporated. Now, add 1/2 cup stock at a time, pouring in the next 1/2 cup only after all of liquid has been absorbed by the rice. (Don’t forget to keep stirring.) Depending on how salty your stock is, I usually add 1 teaspoon kosher salt once 2 cups of stock have been added, so the rice has plenty of time to absorb the flavor.
Once all of the liquid has been added, the grains should be al dente and the dish creamy (don’t let all of the liquid from you last pour get absorbed). Stir in the parmesan, butter, parsley, lemon zest, and lemon juice. Add salt and pepper to taste.
Serves 4 main course or 6 side dish servings
*I prefer carnaroli over arborio rice, because it maintains its shape and firm texture.