|
|
||||
|
www.paesanosannarbor.com |
||||
|
|
Roasted Garlic & Lemon Cream Risotto (serves 4)
Risotto ingredients: 10oz. Williams-Sonoma carnaroli (or arborio) rice 6oz. peeled garlic cloves, previously roasted (directions on roasting below) 1 jar Williams-Sonoma Chicken Glace 2 large shallots, minced 4oz. unsalted butter 3oz. freshly grated parmesan cheese 2oz. olive oil 2 large lemons- zest and juice (strained) 3 cups heavy cream (reduced by half in a pot) 1 cup white Italian wine (e.g. Vernaccia di San Gimignano, or other good enough that you'll want to drink it!) salt & pepper to taste
Roasting the garlic: Season with salt and pepper, coat in olive oil and place on a baking sheet. Preheat oven to 350°, and roast garlic for 35-40 minutes, until it's nicely browned and slightly soft
To make risotto: Bring about 8 cups of water to a boil.
Preheat oil in a separate, large, low, and wide pot, then add shallots. Using a wooden spoon, cook shallots until translucent.
Add rice, stirring until all of the rice is hot to the touch. Season lightly with salt.
Pour in wine, stirring until it is soaked up by rice. (Note that carnaroli rice takes about 15-18 minutes to cook; it may be helpful to start timing after the wine is absorbed and once you add the first round of water)
Follow up by adding 2 tbs. of glace and enough hot water to cover the rice, stirring constantly until it is fully absorbed by the rice.
Next add the lemon zest and juice, stirring to thoroughly integrate.
Halfway through cooking, add the roasted garlic and cream. Add small amounts of hot water, stirring constantly, until rice becomes creamy in appearance and texture.
When risotto is done, remove from stove and add cheese and butter, shaking the pan and stirring to fully incorporate the two into the risotto.
Salt and pepper to taste, and serve immediately.
|
|||
