![]() ![]() In the first line, you see the volume in cups, and in the table itself, you can see the conversion to grams. I would absolutely cook this again with my tweaks and will try with the basil.I usually provide both the US standard measurements and the metric measurements in my recipes, but in case you want to look up some conversions or if I’ve forgotten them in some recipes, you’ll find a conversion table for some of the ingredients I often use in my recipes here. This was added to the risotto right before I added the cheese. I also added sautéed asparagus cooked in butter, splash of wine, lemon zest and a squeeze of lemon juice. The basil absolutely would have been wonderful just didn’t work well with what I served the risotto with for this dinner. Since this was a side for herb chicken I substituted fresh thyme for the basil. The serving size indicated four but no way could it serve four as a main dish. I made this as a side dish to a whole herb roasted chicken. (Vegetable stock would have also been better than water!) Meyer lemons are my favorite but could not locate this time of year in the PNW. Definately added to the list of Risottos to make often!Īs usual I tweaked the recipe. Next time I think I will add a bunch of thinly-sliced citrus in with the Shallots to develop flavors a little more.I hope the combination of raw and cooked (even caramelized?) peel will add more to the dish. ![]() Good recipe! Made it with Yuzu (lucky to have a tree) and it was really good. This is a good side dish for a seafood/fish dinner. Using half and half water/broth seems like a good compromise for flavorful risotto. I am of the view that plain water is blah and I wouldn't use plain water. I have made this before and if using plain water is too controversial, I would use half water/half broth, I do that a lot in much of my cooking, especially if the broth has high sodium content. Grind pepper over each serving, and drizzle with olive oil. Tear 2 basil leaves in half and stir them into the risotto. Stir in the parmigiano add salt if needed. Pour in a stream of olive oil (about 2 tablespoons), stirring the risotto vigorously at the same time. To finish, stir in the lemon zest and juice. Stir after each addition of water and cook until the rice is loose and creamy, and when you bite into a grain of rice it’s barely tender, 18 to 20 minutes (you might have about ½ cup of water left). Continue adding hot water gradually, only adding more when the rice is ready to absorb it you will know it’s ready when the bubbling increases and the spoon leaves a slow trail in the rice. One ladleful at a time, add hot water to the rice, and stir until it’s completely absorbed. Step 2Īdd 2 teaspoons salt to the pot of water. Raise the heat to high and pour in the wine, stirring until evaporated. Using a wooden spoon, stir constantly until the grains of rice are glossy and well coated, about 2 minutes. Add the shallots to the pan, cook them until soft, 2 to 3 minutes, then add the rice. Remove the basil leaves and discard them. Coat a wide, heavy saucepan with oil (about 2 tablespoons) and warm 3 basil leaves in it over medium heat until fragrant, about 1 minute. Bring the water to a simmer in a medium pot. ![]() Finely grate the parmigiano you will have about 2 handfuls. Zest the lemons and juice them into a cup. ![]()
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