This recipe is an old favourite from my undergraduate days when I subscribed to Vogue Entertaining and Travel. It was the first risotto I ever cooked, and probably the first I ever tasted. The lemon flavour is quite subtle, and blends very well with the stock. I happily eat the risotto by itself for dinner, but it would make a nice starter for a more substantial meal.
Lemon Vodka Risotto
(serves 2 for a main meal, 4 for a starter)
3 tbspn (45mL) olive oil
1 small brown onion, peeled and chopped finely
200g Arborio rice
1.25L reduced salt chicken or vegetable stock, warmed to near boiling
salt and fresh ground pepper to taste
1 tspn dried mint flakes
finely grated zest of one lemon
4 tspn freshly squeezed lemon juice (or more, to taste)
50mL vodka
1 tbspn (15mL) unsalted butter
15g freshly grated parmigiano reggiano
Heat the olive oil in a large heavy-based saucepan, add the onion and fry until softened. Add the rice, and stir until all the grains are coated. Continue cooking until the grains are lightly toasted. Add 1 cup of the hot stock and cook the rice, stir often until all the stock is absorbed. Add another half cup of stock and cook until it is absorbed. Repeat, until all the stock is absorbed. Never drown the rice by adding too much liquid at a time. Taste the rice, it should be tender, but still a little firm. Add a little extra stock or water and cook longer if necessary.
When the rice is cooked, remove the saucepan from the heat and add remaining ingredients. Stir, then cover the saucepan and allow to stand for 5 minutes. Serve immediately.
Lemon Vodka Risotto
(serves 2 for a main meal, 4 for a starter)
3 tbspn (45mL) olive oil
1 small brown onion, peeled and chopped finely
200g Arborio rice
1.25L reduced salt chicken or vegetable stock, warmed to near boiling
salt and fresh ground pepper to taste
1 tspn dried mint flakes
finely grated zest of one lemon
4 tspn freshly squeezed lemon juice (or more, to taste)
50mL vodka
1 tbspn (15mL) unsalted butter
15g freshly grated parmigiano reggiano
Heat the olive oil in a large heavy-based saucepan, add the onion and fry until softened. Add the rice, and stir until all the grains are coated. Continue cooking until the grains are lightly toasted. Add 1 cup of the hot stock and cook the rice, stir often until all the stock is absorbed. Add another half cup of stock and cook until it is absorbed. Repeat, until all the stock is absorbed. Never drown the rice by adding too much liquid at a time. Taste the rice, it should be tender, but still a little firm. Add a little extra stock or water and cook longer if necessary.
When the rice is cooked, remove the saucepan from the heat and add remaining ingredients. Stir, then cover the saucepan and allow to stand for 5 minutes. Serve immediately.
