I think January 2009 may have been the longest month ever. I hope you made it out ok. Things are fine here at Brooklyn Supper, but I am ready for some new produce and a little sunshine. Lucky me, Staten Island Chuck says spring is on the way. Punxsutawney Phil has a little competition, and Chuck is correct 85% of the time while Phil is correct less than half. I am staying local for my spring predictions.
Groundhogs have nothing to do with risotto, except that risotto is a great spring dish. Peas, lima beans, artichokes, asparagus, mushrooms, and leeks are all delicious in a risotto dish. This is an easy version, using (gasp) canned artichokes. Fresh ingredients would be best, but with the recession and the snow, cans are just fine.
Elegant and buttery, the risotto gets it’s flavor from the butter and the broth. If possible, I use homemade vegetable broth, as I find the store bought variety to be a little overwhelming. I like the quiet flavor of a simple stock. If you don’t have any on hand, consider simmering a halved onion, 2 carrots, 2 celery stalks, salt, pepper, and whatever other vegetables you have around for an hour or more.
We had this meal with scallops seared in olive oil and garlic. Brian makes the scallops, but as far as I can tell, you heat the oil over medium high heat, add the garlic, then the scallops. Sear each side for 1-2 minutes. Finish the scallops with salt, lemon and butter.
Risotto with Artichokes and Lemon
(serves 4)
1 1/2 cups risotto rice (arborio is widely available)
4 cups broth
1 cup water
2 tablespoons butter
1/2 cup dry white wine
1 onion diced
zest of one lemon
1 can artichoke hearts, drained and chopped (or blanched fresh artichokes hearts)
1/3 cup parmesan
1-2 tablespoons lemon juice
salt and pepper to taste
Heat the butter in a large sauce pan. In a separate pot heat the stock and water until simmering. When the butter is foamy and fragrant add the onions and saute until translucent. Pour in the half cup of wine and cook until the liquid has evaporated, four minutes or so. Saute the rice until just before it browns, 6 minutes.
Once the rice is vaguely translucent and the ingredients are starting to dry out, add a good amount of salt, and the broth 1/2 cup at a time, adding more as it is absorbed. After 10 minutes add the artichokes and zest. After 15 minutes you should taste the rice for done-ness; it should be tender with a just little bite. When rice is tender, remove from heat and finish with the parmesan and lemon juice. Adjust the seasoning to taste and serve.
Meredith Landsmann says
Delicious, thank you!