Risotto is definitely one of my favorite dishes, especially after I became gluten free. It is so versatile. I have made two different versions in the past two months and they are both great dishes. However, I wish someone would teach me to cook risotto quickly. In all of the recipes it says that it should only take 35 minutes. However, I cook it exactly as they say and it always takes an hour or more!
Lemon Risotto
Adapted to Lemon Risotto
Ingredients
2 cups of arborio rice
6 cups of chicken broth or water if you are vegetarian
1 1/2 Tbs olive oil
1 small onion, finely chopped
1/2 cup dry white wine
3 Tbs of lemon juice
4 tsp of finely grated lemon peel
2 Tbs of freshly chopped basil
salt and pepper
Parmesan cheese (if you want vegan, it still tastes good without)
Place the broth or water in a pan and bring to a boil. Then reduce the heat and let simmer. In a large saucepan heat the olive oil on medium heat. Add the onion and saute until translucent. Then add arborio rice and stir for 1 minute. Add the white wine and stir until it evaporates. Add 1 1/2 cups of the hot broth and simmer till it is absorbed. Stir frequently. Then add the broth 1/2 cup at a time, waiting until it is absorbed before adding another, stirring frequently. The rice is done when it is creamy and tender around 35 minutes. Stir in lemon juice, lemon peel, basil, and Parmesan cheese. 1 cup of cheese is recommended, I like doing it to taste. Add more lemon juice or lemon peel if you like it really lemony. Then add salt and pepper to taste.
Artichoke Risotto
Ingredients
6 cups of vegetable broth
2 cups of arborio rice
1 Tbs of olive oil
1 small onion, chopped
1/2 cup of dry white wine
1 15 oz can of artichoke hearts
2 cloves of garlic, minced
1 Tbs fresh thyme, chopped
Grated Parmesan cheese (if you are vegan, you can go without the Parmesan cheese)
salt and pepper to taste
For the artichokes: Drain the can of artichoke hearts and chop coarsely. Add a Tbs of olive oil in a pan on medium heat. Add artichokes and garlic and saute for 2 to 3 minutes. Take off heat.
For the risotto: Place the broth or water in a pan and bring to a boil. Then reduce the heat and let simmer. In a large saucepan heat the olive oil on medium heat. Add the onion and saute until translucent. Then add arborio rice and stir for 1 minute. Add the white wine and stir until it evaporates. Add 1 1/2 cups of the hot broth and simmer till it is absorbed. Stir frequently. Then add the broth 1/2 cup at a time, waiting until it is absorbed before adding another, stirring frequently. The rice is done when it is creamy and tender around 35 minutes. Add the artichokes, thyme, and Parmesan cheese. Its recommended to add 1 cup. Add the salt and pepper to taste.
