Lemon and white wine risotto
Lemon and white wine risotto
I have been experimenting with risotto lately, and this one turned out so well, I want to record the recipe. It's gluten-free, non-dairy and potentially vegetarian if you like, and I honestly couldn't believe how good it was given there's no cheese in it.
I'm not big on constant stirring which you're meant to do with risotto, so this method has minimal stirring, and still ends up with a very creamy texture.
This makes enough for about 3 people, depending on serving size. If you need to make a larger quantity, just remember the magic ratio is 1 cup uncooked rice to 3 cups liquid. You can use any combination of stock and wine you prefer as long as it comes to 3 cups of liquid for every cup of rice. Alternatively, you can use all stock if you don't have wine. I wouldn't use all wine, though, as I think it would be overpowering -- 2 cups of wine max. If you want to swap in some water, I'd limit it to no more than 1 cup out of the 3 needed, as I think you'd start to lose significant flavour at that point.
Tblspn = tablespoon
tspn = teaspoon
Ingredients
Method
In a heavy-bottomed pan over a low heat, fry thinly sliced onion in olive oil. Once onions have started to soften, add anchovies and some extra anchovy oil and stir well with a wooden spoon.
Once onions are translucent, add in garlic powder, Dijon mustard, capers, and half the finely grated lemon zest. Stir well. Add rice, and mix until it's coated with oil, and cook for a minute or two.
Add a cup of white wine, stir well, and then leave to absorb liquid with occasional stirring.
Once wine is absorbed, add the corn kernels if you're using them and then the warm stock and stir well. Put lid on dish and let cook, stirring occasionally. When liquid is nearly absorbed, add the frozen peas if you're using them and stir well. Alternatively, cook the peas separately and add them right before serving if you want to make sure they don't overcook.
Once liquid has been absorbed and what's left is a thick, creamy sauce with al dente rice, add a generous crack of black pepper, the remaining lemon zest and juice, and the margarine/butter if you're using it. Stir until the fat is melted and all is well combined. The margarine/butter is what takes this from good to fabulous -- it really enhances the mouthfeel and taste.
Add salt if needed (I found it didn't need any). Serve with freshly chopped parsley.
Goes well with pan-fried fish.
This entry was originally posted at https://cupidsbow.dreamwidth.org/460885.html.
I have been experimenting with risotto lately, and this one turned out so well, I want to record the recipe. It's gluten-free, non-dairy and potentially vegetarian if you like, and I honestly couldn't believe how good it was given there's no cheese in it.
I'm not big on constant stirring which you're meant to do with risotto, so this method has minimal stirring, and still ends up with a very creamy texture.
This makes enough for about 3 people, depending on serving size. If you need to make a larger quantity, just remember the magic ratio is 1 cup uncooked rice to 3 cups liquid. You can use any combination of stock and wine you prefer as long as it comes to 3 cups of liquid for every cup of rice. Alternatively, you can use all stock if you don't have wine. I wouldn't use all wine, though, as I think it would be overpowering -- 2 cups of wine max. If you want to swap in some water, I'd limit it to no more than 1 cup out of the 3 needed, as I think you'd start to lose significant flavour at that point.
Tblspn = tablespoon
tspn = teaspoon
Ingredients
- 2 Tblspns olive oil
- 1 onion
- 2 tspns anchovies and oil
- 1/2 tspn garlic powder
- 1 tspn Dijon mustard
- 1 tspn capers
- grated zest 1 small lemon, and juice (lime should also work if you prefer)
- 1 cup Arborio rice (or sushi rice or a similar sticky short-grain rice)
- 1 cup sweet white wine (dry would probably work too, but the sweetness offset the lemon in a really good way -- I used 2018 Sandalford Element Late Harvest)
- 1 ear corn kernels, sliced off the cob (optional)
- 2 cups warm chicken stock (or vegetable or fish stock -- something mildly flavoured)
- 1 cup frozen peas (optional)
- generous crack of black pepper
- 2 Tblspns margarine or butter, or fat of your choice (this is optional but recommended -- I think coconut cream or oil would work well, especially if you used lime instead of lemon)
- chopped fresh parsley
Method
In a heavy-bottomed pan over a low heat, fry thinly sliced onion in olive oil. Once onions have started to soften, add anchovies and some extra anchovy oil and stir well with a wooden spoon.
Once onions are translucent, add in garlic powder, Dijon mustard, capers, and half the finely grated lemon zest. Stir well. Add rice, and mix until it's coated with oil, and cook for a minute or two.
Add a cup of white wine, stir well, and then leave to absorb liquid with occasional stirring.
Once wine is absorbed, add the corn kernels if you're using them and then the warm stock and stir well. Put lid on dish and let cook, stirring occasionally. When liquid is nearly absorbed, add the frozen peas if you're using them and stir well. Alternatively, cook the peas separately and add them right before serving if you want to make sure they don't overcook.
Once liquid has been absorbed and what's left is a thick, creamy sauce with al dente rice, add a generous crack of black pepper, the remaining lemon zest and juice, and the margarine/butter if you're using it. Stir until the fat is melted and all is well combined. The margarine/butter is what takes this from good to fabulous -- it really enhances the mouthfeel and taste.
Add salt if needed (I found it didn't need any). Serve with freshly chopped parsley.
Goes well with pan-fried fish.
This entry was originally posted at https://cupidsbow.dreamwidth.org/460885.html.