Remember how I told you about the Daring Bakers?  Well, I am also a Daring Cook.  This month the challenge was risotto.  I have made risotto before and had forgotten how delicious and comforting it is.  It is a great way to showcase what spring is offering.  I chose peas and lemon because I love the combination and it reminds me of a pasta dish that a friend of mine used to make for me.

We needed to make our own chicken stock and a risotto base.  We were allowed to flavor it any way that we wanted.  I forgot to add the lemon in my ingredient picture.  Oops.

chicken stock recipes

4 Tablespoons olive oil
1 3/4 cups Arborio rice
1 medium onion diced
4 Tablespoon white wine
4 cups chicken stock
3 Tablespoons butter
1 cup frozen peas
zest of one lemon
juice from one lemon
1/3 Parmesan Cheese
salt and pepper

Heat the olive oil in a pan over medium heat.  Add the onion and cook until soft.  Add the rice and toss until coated with the oil and beginning to toast.  One another burner, simmer a saucepan of chicken stock.  Once the rice is toasted, pour in the wine and cook until evaporated.  Add about 1/3 of the stock.  Cook and stir until the stock is absorbed.  Once all absorbed, add the next third, and repeat the process.  For the last addition, let the stock cook out.  Add a few tablespoons of butter.  Add in the frozen peas and toss until cooked through.  Add the lemon juice and the zest.  Season well with salt and pepper.  Add most of the Parmesan cheese leaving a little for the top when plated.

risotto recipesrisotto rice recipes

The 2010 March Daring Cooks challenge was hosted by Eleanor of MelbournefoodGeek and Jess of Jessthebaker. They chose to challenge Daring Cooks to make risotto. The various components of their challenge recipe are based on input from the Australian Masterchef cookbook and the cookbook Moorish by Greg Malouf.

Pea and Lemon Risotto
 
Ingredients
  • 4 Tablespoons olive oil
  • 1¾ cups Arborio rice
  • 1 medium onion diced
  • 4 Tablespoon white wine
  • 4 cups chicken stock
  • 3 Tablespoons butter
  • 1 cup frozen peas
  • zest of one lemon
  • juice from one lemon
  • ⅓ Parmesan Cheese
  • salt and pepper
Instructions
  1. Heat the olive oil in a pan over medium heat. Add the onion and cook until soft. Add the rice and toss until coated with the oil and beginning to toast. One another burner, simmer a saucepan of chicken stock. Once the rice is toasted, pour in the wine and cook until evaporated. Add about ⅓ of the stock. Cook and stir until the stock is absorbed. Once all absorbed, add the next third, and repeat the process. For the last addition, let the stock cook out. Add a few tablespoons of butter. Add in the frozen peas and toss until cooked through. Add the lemon juice and the zest. Season well with salt and pepper. Add most of the Parmesan cheese leaving a little for the top when plated.
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