Risotto Made Easy
3 simple risotto recipescanada
(Jan.27.12)
2 of 5
Sunshine Risotto
This risotto is perfect to serve on a dark, dismal day. The colours of the peppers and the crisp but mellow flavour of the roasted onion come together with the supple risotto so perfectly. It is literally a plate of sunshine on a cloudy day.
Ingredients:
2 tablespoons olive oil
Salt and pepper
1 orange, 1 yellow pepper, chopped into quarters, stems and seeds removed
1 medium Vidalia (sweet) onion, chopped into quarters
6 cups low-sodium chicken broth
3 tablespoons butter
2 tablespoons olive oil
2 large shallots, finely chopped
2 cups Arborio rice
¼ cup dry white wine
1 cup parmesan cheese, grated
4 teaspoons lemon zest plus 1 more teaspoon for garnish
salt and pepper to taste
Directions:
- Turn oven to roast. Place peppers and onion on a cookie sheet and toss with olive oil, salt and pepper. Roast (skin-side up), until charred. When done, wrap onion in foil to keep warm. Place peppers in bowl and cover with plastic wrap - set aside.
- Bring broth to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm.
- Melt 1 tablespoon of the butter with the oil in heavy large saucepan over medium heat. Add shallots and sauté until tender, 6 ― 8 minutes. Add rice; stir 1 minute. Add wine and stir until evaporated, about 30 seconds.
- Add 1 ½ cups hot broth; simmer until absorbed, stirring frequently. Add remaining broth ½ cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 35 minutes.
- Meanwhile, remove the peppers from the bowl and peel away the charred outer skin. Slice peppers into strips. Peel the outer charred skin from the onion.
- Sprinkle parmesan and remaining butter on top of risotto and cover for a few minutes. Stir risotto together after cheese and butter have melted, along with lemon zest, salt and pepper. Transfer to bowl and serve, alongside the onion and topped with the peppers.
Sweet Tip: If you don’t want to use wine, use some broth with a tablespoon of lemon juice to flavour the risotto at the start.
Serves 4.
Recipe and photo courtesy of Jennifer Hamilton.