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Fruity Risotto!

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Is a crazy-delicious, rib-sticking, coma-inducing food delight that I enjoyed last weekend.  Perfect for a chilly time of year, I’ve been thinking about this risotto for the past four days (maybe because the pot I used to cook it in is still sitting in my kitchen sink, waiting to be washed).  Anyway.

This is from Viana La Place’s book, My Italian Garden.  Normally, I’m not sure this recipe would appeal, but since every single thing I’ve made from My Italian Garden, has been downright delicious,  and something about citrus fruit seems appropriate close to Christmas and also because it was a near freezing 40 degrees in SF last weekend and I wanted me some risotto, I wasn’t too worried about how this would turn out.  So while D.M.  finished writing papers and listened to The Internationale on repeat, I stirred up a pot of really very hard-to-describe but really very delicious 

Risotto with Orange and Lemon.

1 meyer lemon
1 orange
3 tablespoons unsalted butter
1 tblsp extra virgin olive oil
1/2 onion chopped
2 cups arborrio rice
1/2 cup dry white wine
6 cups broth (she says beef, I used veggie), brought to a simmer
salt
1/2 cup Parmesan
toasted almonds
mint leaves

Use a veggie peeler to remove just the zest of the lemon and half of the orange in ribbon-ish strands.  Set aside.  Use a zester to make fine strips of zest from the remaining orange half.  Place the finer zest in about 1 cup of boiling water for 2 to 3 minutes to remove some of the bitterness.  Drain well and dry on a paper towel.

Cut away most of the white pith from the lemon and orange, leaving a thin layer around the fruit.  Very finely chop the fruit, including the attached pith and membrane.  set aside.
In a 2 quart heavy-bottomed saucepan, place 2 tablespoons of the butter and the olive oil and warm over low heat.  Add the onion and cook gently for 8 to 10 minutes, or until very tender.
 
Add the rice and stir well until all the grains are all glissy-glossy.  Add the wine.  Pour a glass for yourself!  Raise the heat a little and let the wine evaporate.  Add the ribbonlike strands of citrus zest and stir.
 
Add a ladleful of broth and stir until it is absorbed by the rice.  Continue in this way, adding one ladleful at a time, until the rice is al dente but the risotto is creamy.  Halfway through cooking, add the fruit.  Taste for salt and add as needed (I needed lots!  and pepper as well)  When the risotto is the correct consistency, remove and stir in the remaining tablespoon of butter and the grated Parm.
 
Serve with chopped toasted almonds and mint leaves and orange zest.  Yum.  The leftovers are even better…
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Written by rarface

December 11, 2008 at 3:56 pm

Posted in recipes

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