Lemon Saffron Risotto
2 TB. olive oil
2 TB. butter
1 med. onion, chopped
1 sm. garlic clove, grated
1 c. arborio rice
3-4 c. Chicken Stock (low sodium)
1/4 tsp. saffron
1/2 c. freshly grated Parmigiano-Reggiano
juice of 1 1/2 lemons
1/4 tsp. salt
Add the chicken stock, salt and saffron to a sauce pan and bring up to a slight simmer. In a separate sauce pan, melt the butter into the olive oil and add the onion and garlic; lightly saute until the onion is translucent and tender. Stir in the arborio rice and cook over medium heat for about 4 minutes, stirring constantly, making sure not to brown the onions or rice. Add juice from 1 lemon and stir until absorbed. Pour in 2/3 cup chicken stock and stir constantly until absorbed. Continue adding broth, 2/3 cup at a time, stirring constantly until each batch of broth is absorbed. When the rice is tender (20-30 minutes), add the juice of 1/2 lemon and the Parmigiano - stir until melted. I also added another 1/2 cup of stock to add to the creamy texture.
String Beans (Hericot Vert)
1 lb. string beans
2 tsp. olive oil
zest of one lemon
1/4 tsp. salt
Steam green beans for 2-3 minutes. Add oil, salt and lemon zest to a frying pan and heat so the oil from the zest leeches into the oil. Toss the green beans in the lemon oil and let sit over medium heat for about 3 minutes, tossing occasionally.
Add the chicken stock, salt and saffron to a sauce pan and bring up to a slight simmer. In a separate sauce pan, melt the butter into the olive oil and add the onion and garlic; lightly saute until the onion is translucent and tender. Stir in the arborio rice and cook over medium heat for about 4 minutes, stirring constantly, making sure not to brown the onions or rice. Add juice from 1 lemon and stir until absorbed. Pour in 2/3 cup chicken stock and stir constantly until absorbed. Continue adding broth, 2/3 cup at a time, stirring constantly until each batch of broth is absorbed. When the rice is tender (20-30 minutes), add the juice of 1/2 lemon and the Parmigiano - stir until melted. I also added another 1/2 cup of stock to add to the creamy texture.
String Beans (Hericot Vert)
1 lb. string beans
2 tsp. olive oil
zest of one lemon
1/4 tsp. salt
Steam green beans for 2-3 minutes. Add oil, salt and lemon zest to a frying pan and heat so the oil from the zest leeches into the oil. Toss the green beans in the lemon oil and let sit over medium heat for about 3 minutes, tossing occasionally.
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This did come really close to the recipe I was shooting for, minus the excess of lemon juice (I even squirted a little lemon over the beans when it was all said and done), but it was perfect for my palate. This is going to be my new go-to carb when I'm having a hankering for starch!
3 comments:
I consider myself a bit of a risotto expert ;) but must admit yours looks great. Would it not be better to include the beans within the rice though?
I have never tried making a risotto since because I don't know how to prepare one lol. thanks for this
I actually like to keep the beans separate because I like my green beans very crisp. I've found that they cook a little more than I'd like when they are mixed in.
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