 |
| Risotto with fennel and lemon Italiano: Risotto al finocchio e limone (Photo credit: Wikipedia) |
This recipe is a great time-saver as it cuts out the most tiring step in risotto-making - the constant stirring! Once you pop this dish in the oven, you are free to prepare your other dishes. Just time it so your risotto is ready when you are about to eat. It becomes sticky when it sits too long.
1 cup rice for risotto (either Arborio, Carnaroli, or Vialone Nano)
1 teaspoon lemon rind
3 cups chicken stock
2/3 cup grated Parmesan cheese
2 tablespoons butter
freshly cracked pepper
Here's how:
1. Place rice and lemon rind in an oven-proof dish (make sure it can hold the rice and stock with at least an inch of extra space on top).
2. Rub the rice grains and lemon rind together with your hands, making sure the rind is evenly distributed. Pour in the stock and stir to combine. Cover tightly with foil.
3. Place in a preheated 180 degrees C oven and bake for 40 to 50 minutes until most of the stock is absorbed and rice is cooked. (Make sure to remove from over before all the stock is absorbed - the rice will continue to absorb stock when it is out of the oven.)
4. Stir in Parmesan and butter, and sprinkle with pepper to taste.
A ton of variations: You can leave out the lemon rind and flavor the risotto with whatever you prefer. Some ideas: mushrooms, bacon, peas, seafood, asparagus, herbs, or different cheeses.
No comments:
Post a Comment