From the new cookbook, we tried this. I've only made boxed risotto, so this was a fun adventure. It was quite a bit more labor-intensive, which was a bit taxing that particular night. Overall, though, it was fine. I need to point out that it made a ton of food. We didn't finish it all before we had to chuck it for being too old.
Unfortunately, I didn't get a picture. I don't know how that happened. I could have sworn I had a picture. Oops. I'm so sorry. I did find this picture from the Fine Cooking website, though.
Ingredients
5-6 cups vegetable broth (I used some leftover chicken broth mixed with vegetable broth)
4 Tbs unsalted butter
1 medium onion, cut into 1/4-inch dice
Kosher salt
2 cups arborio rice (or other risotto rice)
1/2 cup dry white wine (like Pinot Grigio)
2 cups frozen peas
1/2 cup chopped fresh mint
2 Tbs fresh lemon juice
1 Tbs finely grated lemon zest
1/4 cup freshly grated Parmigiano-Reggiano; more for serving
Directions
Heat the broth in a saucepan until very hot, then reduce heat to just keep the broth hot.
In another pan, melt 2 Tbs butter over medium heat. Add onions, generous pinch of salt, and saute until onion softens and started to turn lightly golden. Add the rice and stir until the grains are well coated with butter and edges become translucent. Pour in the wine and stir until it's absorbed.
Add another generous pinch of salt and ladle enough hot broth into the pan to barely cover the rice (about 1 cup). Bring to a boil, then adjust the heat to maintain a lively simmer. Cook, stirring occasionally, until the broth has been mostly absorbed.
Continue adding broth in 1/2 cup increments, stirring and simmering until it has been absorbed each time.
After 16-18 minutes, the rice should be creamy but still fairly firm. Add peas and another 1/2 cup broth. Continue simmering and stirring until the peas are just cooked and rice is just tender. Stir in another splash of broth if it's too thick.
Remove from heat, stir in mint, lemon juice, lemon zest, remaining 2 Tbs butter, and parmigiano. Sprinkle with salt to taste. Serve immediately with sprinkling of extra parmigiano.
Next time I made this, I'll be cutting the recipe in half, I think. Or I'll serve more people.
Unfortunately, I didn't get a picture. I don't know how that happened. I could have sworn I had a picture. Oops. I'm so sorry. I did find this picture from the Fine Cooking website, though.
Ingredients
5-6 cups vegetable broth (I used some leftover chicken broth mixed with vegetable broth)
4 Tbs unsalted butter
1 medium onion, cut into 1/4-inch dice
Kosher salt
2 cups arborio rice (or other risotto rice)
1/2 cup dry white wine (like Pinot Grigio)
2 cups frozen peas
1/2 cup chopped fresh mint
2 Tbs fresh lemon juice
1 Tbs finely grated lemon zest
1/4 cup freshly grated Parmigiano-Reggiano; more for serving
Directions
Heat the broth in a saucepan until very hot, then reduce heat to just keep the broth hot.
In another pan, melt 2 Tbs butter over medium heat. Add onions, generous pinch of salt, and saute until onion softens and started to turn lightly golden. Add the rice and stir until the grains are well coated with butter and edges become translucent. Pour in the wine and stir until it's absorbed.
Add another generous pinch of salt and ladle enough hot broth into the pan to barely cover the rice (about 1 cup). Bring to a boil, then adjust the heat to maintain a lively simmer. Cook, stirring occasionally, until the broth has been mostly absorbed.
Continue adding broth in 1/2 cup increments, stirring and simmering until it has been absorbed each time.
After 16-18 minutes, the rice should be creamy but still fairly firm. Add peas and another 1/2 cup broth. Continue simmering and stirring until the peas are just cooked and rice is just tender. Stir in another splash of broth if it's too thick.
Remove from heat, stir in mint, lemon juice, lemon zest, remaining 2 Tbs butter, and parmigiano. Sprinkle with salt to taste. Serve immediately with sprinkling of extra parmigiano.
Next time I made this, I'll be cutting the recipe in half, I think. Or I'll serve more people.
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