Tuesday, June 16, 2009

Summer Citrus Risotto

We're now in the thick of summer--OK, the unofficial thick of summer. I'm putting away the potatoes and squash until its winter and that's all there is. Because right now, it's about fruit and greens. Last night I sat out on my back porch eating risotto watching the sun set and the neighborhood was spinning with people outside. The neighbors three doors down have a half basketball court in their backyard, two doors down their garden is blooming and the laundry is hanging on the line (love), and the tenement house next door has an unfortunately oft naked neighbor on the first floor and some lovely aged hippis with a small garden in the basement apartment--no sirree, these folks won't be stealing my tomatoes this year. People are even starting to set off fireworks. I love summer.
Risotto is one of my favorites. I have a autumn version and a winter version, so it's only fair that there be something for summer. The citrus lightened it up beautifully, as did freshly-cut basil and parsley from my porch garden (success!).
Citrus Risotto: with help from Amateur Gourmet and 101 Cookbooks
1 tablespoon butter
1/2 onion, chopped
2 green onions, chopped (usually I do one kind of onion, but I had both so I used both)
2 cloves garlic
1 tablespoon olive oil
1 cup Arborio or short grain rice
1 cup dry white wine
3-4 cups chicken stock
1 cup pre-cooked shrimp
2 teaspoons lemon zest
1/2 cup parmesan cheese (or to taste)
1/4 cup creme fraiche, sour cream, mascarpone or plain yogurt (or to taste)
1/4 cup lemon juice (or to taste)
salt and pepper
basil and parsley

In a medium sauce pan on medium heat, melt the butter. Stir in the onions, after a minute stir in the garlic. Saute for about 5 minutes until onion is soft. Pour in a glug of olive oil, then stir in rice coating with the oil. Add the wine and let simmer until it reduces completely.
Meanwhile, on another burner, heat chicken stock to just below a simmer in a medium sauce pan. Once wine has reduced begin adding stock to rice one cup at a time waiting until the rice has absorbed the stock before adding more. Stir frequently. Continue adding stock every 5 minutes or so until rice is cooked through. Whilst adding stock you can toss in the shrimp at any point. Once rice is finished, remove pan from heat. Stir in zest, yogurt, parmesan cheese and salt and pepper, adjust according to taste. Top with basil and parsley. Serves two.

No comments: