Eric loves risotto, both making and eating it. He likens it to a blank canvas – most anything can be added to it with excellent results. (I feel the same way about pizza!) He makes it so often that Kelly & Gilbert bought Eric 10+ pounds of Roland Carnaroli Rice, a gourmet international specialty food product imported from Italy specifically to make risiotto with, for his birthday. He was thrilled.

Eric’s first encounter with risotto was on a trip he & I took to Boston, MA. Neither of us recollect the exact timing or nature of the trip, but Eric remembers the lobster risotto he had at a North End Italian restaurant and the bottle of Matanzes Creek wine we enjoyed with dinner. 

Shortly after that experience, Eric began making risotto at home. Over the years, he has eaten (and made!) many versions of this dish. His favorite is Wild Mushroom Risotto. Others he has made that can be found on this platform are Broccoli & Cheddar Risotto, Lemon Risotto with Summer Squash, Turkey-Mushroom Risotto, (perfect for using up those holiday turkey leftovers!) Lobster Risotto, Chili Shrimp and Coconut Risotto, and Spring Vegetable Risotto. And those are only the ones that I have shared!

This risotto is more of a side dish than a main dish. It goes well with a variety of proteins. We tend to make it as an accompaniment to fish and seafood dishes

Lemon Risotto (adapted from bonappetit.com), Time Required 1 hour, Makes 6 first-course or 4 main-course servings

Ingredients:

• 6 cups chicken or vegetable broth
• 3-1/2 tablespoons butter
• 1-1/2 tablespoons olive oil
• 2 large shallots, chopped
• 2 cups Arborio rice or medium-grain white rice
• 1/4 cup dry white wine
• 1 cup freshly grated Parmesan cheese (about 3 ounces)
• 2 tablespoons chopped fresh parsley
• 2 tablespoons fresh lemon juice
• 4 teaspoons grated lemon peel

Preparation:

Bring broth to a simmer in large saucepan over medium heat. Reduce the heat to low and cover it to keep it warm.

Melt 1-1/2 tablespoons of the butter with the oil in a heavy large saucepan over medium heat. Add the shallots and sauté them until tender, about 6 minutes.

Add the rice and stir for 1 minute. Add the wine and stir until it is evaporated, about 30 seconds.

Add 1-1/2 cups of hot broth and simmer until it is absorbed, stirring frequently.

Add the remaining broth, 1/2 cup at a time, allowing the broth to be absorbed before adding more, and stirring frequently, until the rice is creamy and tender, about 35 minutes. Stir in the cheese and the remaining 2 tablespoons of butter. 

Stir in the parsley, lemon juice, and lemon peel. Season the risotto with salt and pepper. 

Transfer to a bowl and serve.

From a blank canvas comes a masterpiece!  ~Linda

Lemon Risotto (adapted from bonappetit.com), Time Required 1 hour, Makes 6 first-course or 4 main-course servings

Ingredients:

• 6 cups chicken or vegetable broth
• 3-1/2 tablespoons butter
• 1-1/2 tablespoons olive oil
• 2 large shallots, chopped
• 2 cups Arborio rice or medium-grain white rice
• 1/4 cup dry white wine
• 1 cup freshly grated Parmesan cheese (about 3 ounces)
• 2 tablespoons chopped fresh parsley
• 2 tablespoons fresh lemon juice
• 4 teaspoons grated lemon peel

Preparation:

Bring the broth to a simmer in large saucepan over medium heat. Reduce the heat to low and cover it to keep it warm.

Melt 1-1/2 tablespoons of the butter with the oil in heavy large saucepan over medium heat. Add the shallots and sauté them until tender, about 6 minutes. Add the rice and stir for 1 minute. Add the wine and stir until it is evaporated, about 30 seconds. Add 1-1/2 cups of hot broth and simmer it until it is absorbed, stirring frequently. Add the remaining broth, 1/2 cup at a time, allowing the broth to be absorbed before adding more, and stirring frequently until the rice is creamy and tender, about 35 minutes. Stir in the cheese and the remaining 2 tablespoons of butter. Stir in the parsley, lemon juice, and lemon peel. Season the risotto with salt and pepper. Transfer it to a bowl and serve.