Sunday, February 6, 2011

Summer risotto

It is officially too hot to stand over a pot stirring anything.

I've adapted my red wine risotto recipe to a summery white wine version.  Beautiful with fish (hapuku featured here), chicken, or just salad.


Instead of rosemary, I've added the zest of a lemon, and instead of red wine I've used, uh, white.  Pinot gris works a treat, as does sauvingon blanc.  I expect that chardonnay would give a much deeper, buttery flavour which would work well with dark chicken (thighs, drumsticks) - and now I'm going to have to find out!

Remember, the trick for no-stir risotto is vialone nano rice.  If you can't find it, wait til it cools down to try the stand-and-stir-version.

1 1/2 cups vialone nano rice 
a bottle of wine 
1 cup of chicken stock (low salt) or consomme
1 large or 2 small onions
2 cloves of garlic
zest of one lemon
50g of butter 
1/2 cup of grated parmesan. 

Heat the stock and 1 1/2 cups of wine in a small saucepan.
Soften onions and garlic in a little oil, then "toast" the rice.
Add a splash of wine, and stir until it has mostly absorbed.
Pour in the hot stock/wine, add lemon zest, and bring to a simmer
Turn to low, cover, and walk away for 14 minutes.  I suggest you use this time to drink what's left in the bottle.
Give it a stir, then add the parmesan and butter and let them melt through.

Oh, yeah, and my New Years resolution is to get off my butt and post more often.  And it's February already so I'm not tracking so well.  Sorry.
Thanks, Nicola for filling in!!  I suspect you have a few exciting things lined up for us...!

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