Tuesday, August 19, 2008

Lemon Saffron Risotto with String Beans

My absolute favorite meal at any restaurant is the Seafood Risotto at Corbin's (more for the risotto than for the seafood). This has prompted me to attempt to make a similar tasting risotto at home. Today is my 8th wedding anniversary (yay!) so I took a day off work and finally had the time to attempt my favorite dish. I looked up a few risotto recipes and couldn't decide on one - what I came up with is a hybrid of the recipes I read, along with some of my own ideas (lemon instead of wine, extra lemon).




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.
***
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:

Resveritol said...

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?

Bamboo said...

I have never tried making a risotto since because I don't know how to prepare one lol. thanks for this

Erin Eats said...

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.