Lemon Risotto

Sometimes, it’s what I have in the house that decides what food I’m going to make. Lemons and leeks, plus a new package of risotto led me to this dish.

Risotto does take a while to cook, and you have to hang around so you can stir stir stir. But it’s not difficult work, sort of mindless repetition which isn’t so bad. After a day of work and the odious public transit commute home, it’s a good way to relax and let the stress out and your shoulders unhunch.

This is what what happened.
There were lemons and leeks.

lemons and leeks

Lemons and leeks.

The leeks were sliced, diced, rinsed and drained.

sliced leeks

Sliced leeks.

There was Arborio rice.

Arborio rice

Arborio rice.

The butter was melted in the fry pan, then the leeks were added.

cooking the leeks

Cooking the leeks.

When the leeks were translucent, the rice was added.

Arborio rice added to the leeks

Arborio rice added to the leeks.

This is what it looks like part way along.

after four cups of stock have been added

After four cups of stock have been added.

When there was a break (the liquid takes longer to absorb as the cooking progresses), the lemons were zested.

lemon zest

Lemon zest.

All the chicken stock has been added and absorbed.

no more liquid to add, so I guess it's done

No more liquid to add, so I guess it’s done.

Lemon risotto.

lemon risotto

Lemon risotto.

The recipe is from Martha Stewart’s site.
Here’s a link to the recipe: www.marthastewart.com/312436/lemon-risotto

Lemon Risotto

8 to 10 cups chicken or vegetable stock
6 tablespoons unsalted butter
2 large leeks, white part only, well washed and cut into 1/2-inch dice
2 cups Arborio rice
Coarse salt and freshly ground pepper
2 tablespoons lemon zest (4 lemons), plus more for garnish
1/4 cup freshly squeezed lemon juice
1/4 cup chopped fresh chives
Freshly grated Parmesan cheese, for serving

Heat stock in a medium saucepan, and keep warm over low heat.

Heat 4 tablespoons of butter in a medium straight-sided sauté pan over low heat. Add leeks, and cook, covered, until translucent, about 6 minutes. Add rice, and raise heat to medium-high, stirring often for 3 minutes.

Add about 1/2 cup hot stock, or just barely enough to cover rice. Cook, stirring, until stock has almost completely absorbed. Add lemon zest, stirring to combine. Continue cooking and stirring rice in this manner, adding 1/2 cup stock at a time, for 15 to 20 minutes. At this point the rice should be tender but still a bit firm to the bite. Stir in lemon juice. Season well with salt and pepper. Add chives, and stir in the remaining 2 tablespoons butter until it melts. Serve hot, sprinkled with Parmesan and lemon zest.


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