Saturday, June 25, 2011

The one with Lemon Risotto

Recently, I went to a cooking class at Central Market and we got to make lemon risotto. It was delicious! I had not tried risotto before because I thought it was hard, but really, it is so easy. It takes a bit of time and you must watch it but it is definitely worth every second.

I had some friends over to try this new found love of risotto and it was a hit. Recipes below.

Ingredients: Risotto (Arborio) Rice, Lemon zest, lemon juice, white wine, shallots, salt and pepper, butter and hot broth in another pan

Melt butter and oil and then add the shallots, salt and pepper. Cook until softened.
 Add the arborio rice and cook until translucent at edges
Add wine and half of the lemon juice and stir until absorbed. 
Then add 2 ladles of hot broth and stir again until all is absorbed. Add lemon zest now.
Repeat until risotto is creamy and has just a slight al dente bite to it

Continue until all the liquid is absorbed. Turn off heat and add the rest of the lemon juice and parmesan cheese and stir. serve immediately YUM!

Basic Risotto - With Leslie's Lemon twist - Adapted from everyday food
6 cups low-sodium chicken broth
1/4 cup (1/2 stick) unsalted butter
1 large shallot, diced small
Coarse salt and ground pepper
1 cup Arborio or Carnaroli rice
2 Lemons zested and juiced
1/2 cup dry white wine, such as Pinot Grigio
2 tablespoons grated Parmesan (1/4 ounce)

1.In a medium saucepan, bring broth to a simmer; reduce heat and keep warm. In a 10-inch heavy-bottomed skillet or pot, heat 2 tablespoons butter over medium-high. Add shallot, season with salt and pepper, and cook until beginning to soften, about 4 minutes. Add rice and cook, stirring, until rice is translucent at edges, 1 minute.
2. Add wine and stir until evaporated, about 2 minutes. With a ladle, add about 1 cup broth to skillet. Cook, stirring constantly, until broth is absorbed, 4 minutes. Repeat, gradually adding broth by the cupful and stirring constantly, until rice is tender but still al dente and sauce is creamy (you may not need all of broth), 20 to 25 minutes.
3. Remove skillet from heat and stir in 2 tablespoons butter and Parmesan. Season to taste with salt and pepper and serve immediately.

Sunday, June 19, 2011

Garden Fresh roasted salsa

I just whipped up this fresh roasted salsa using fresh from the farm tomatoes from Uncle Karl and Kathys jalepenos. Delicious! Great way to use up fresh veggies.

1.5 lbs of tomatoes
1 white onion
3-5 fresh jalepenos (some or all seeded depending on how hot you want it)
2 cloves of garlic

Roast these under a broiler 5-10 minutes until blistered turning every few minutes. Let cool then peel tomatoes and garlic and discard the peels

Add all veggies to a blender and puree until the consistency you like for salsa.

Add fresh cilantro if you like and puree a little more.

Then add a tablespoon of lime juice and salt and pepper to taste. If its too spicy add a little sugar an taste until its just right. Freeze and use all year or eat within a week.

Happy salsa!