17 February 2008

Lemon & Basil Risotto

From the absolutely wonderful Cuisine website. This is very tasty as is, great for your vegetarian friends too or served with chicken.

  • 1 cup basil leaves
  • pinch sea salt & black pepper
  • 2 tsp extra virgin olive oil
  1. Crush the above 3 items in a mortar with a pestle until a emerald green oil is formed, set aside until required
  • 2 cloves garlic, sliced
  • 1 onion, sliced
  • 2 Tbsp olive oil
  • 300g arborio rice
  • 250ml white wine
  • 750ml chicken stock, warmed
  • zest & juice of 2 lemons
  1. Gently cook the garlic, onion with some black pepper in the olive oil until onion is soft
  2. Add the rice & saute a couple of minutes over a medium heat until the rice 'sings'
  3. Add 1/3 of the wine & stir until absorbed, add next 1/3, repeat until all absorbed.
  4. Add hot stock a ladle full at a time & stir well. Add next ladle when absorbed, keep adding until rice creamy. If insufficient stock add boiling water.
  5. When rice creamy, add lemon juice & zest.
  6. Add 1/2 basil oil & season the risotto with salt
  7. Serve: drizzle over remaining basil oil, fresh basil leaves & grated parmesean.
Leftovers can be fried as little patties but I've never had any left overs to try this out :-)

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