Cassie here again everybody, its recipe time yet again! Lately I've been craving something that will really fill the belly. This is just too tasty! It is just one of many recipes you can find in Michele's Wine Lovers Mystery Series books!
Risotto with Lemon and Basil
3 tablespoons olive oil
1 onion, chopped
5 cloves garlic, chopped (or 1 tablespoon chopped garlic from a jar)
1 shallot, finely chopped
2 cups Arborio rice
½ cup dry white wine
3 ½ cups simmering chicken broth, with the addition of 2 tablespoons finely grated lemon zest
3 tablespoons butter
½ cup grated pecorino Romano cheese (or Parmesan)
2 tablespoons parsley, chopped
¼ cup basil, julienned
Salt and pepper
In a large saucepan, heat olive oil over medium-high heat. Add onion, garlic, and shallot. Cook until onion is translucent. Add rice, stirring constantly, and cook 5 minutes more, making sure rice does not brown. Add wine, stirring constantly, and let totally evaporate. When wine is evaporated begin adding broth ½ cup at a time, letting each addition evaporate before adding the next. After fourth addition of broth is added, begin tasting rice. Rice should be al dente when done. You need to keep tasting rice, because, depending on rice, you may or may not have to use all the broth. Add lemon zest after forth addition of broth is absorbed. After last addition of broth is absorbed, remove from heat, stir in butter, Romano, parsley, and basil. Season with salt and pepper. Serve immediately. Serves 6-8 as a side.
Goes great with Estancia Pinnacles Pinot Noir. This wine is fruity with ripe cherry and strawberry, layered with sweet oak and aromas of dried flowers, leaf, and spice. It has a silky mouth-feel and leaves a long finish.
Risotto with Lemon and Basil
3 tablespoons olive oil
1 onion, chopped
5 cloves garlic, chopped (or 1 tablespoon chopped garlic from a jar)
1 shallot, finely chopped
2 cups Arborio rice
½ cup dry white wine
3 ½ cups simmering chicken broth, with the addition of 2 tablespoons finely grated lemon zest
3 tablespoons butter
½ cup grated pecorino Romano cheese (or Parmesan)
2 tablespoons parsley, chopped
¼ cup basil, julienned
Salt and pepper
In a large saucepan, heat olive oil over medium-high heat. Add onion, garlic, and shallot. Cook until onion is translucent. Add rice, stirring constantly, and cook 5 minutes more, making sure rice does not brown. Add wine, stirring constantly, and let totally evaporate. When wine is evaporated begin adding broth ½ cup at a time, letting each addition evaporate before adding the next. After fourth addition of broth is added, begin tasting rice. Rice should be al dente when done. You need to keep tasting rice, because, depending on rice, you may or may not have to use all the broth. Add lemon zest after forth addition of broth is absorbed. After last addition of broth is absorbed, remove from heat, stir in butter, Romano, parsley, and basil. Season with salt and pepper. Serve immediately. Serves 6-8 as a side.
Goes great with Estancia Pinnacles Pinot Noir. This wine is fruity with ripe cherry and strawberry, layered with sweet oak and aromas of dried flowers, leaf, and spice. It has a silky mouth-feel and leaves a long finish.
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