To me, risotto is a fancy food. It makes me think of Chef Gordon Ramsey and intelligent English detectives from murder mystery novels. It's just creamy rice really, but I have decided it is fancy food. So there.
However this citrus risotto is the perfect dish to eat out on your front porch, barefoot. It's a summery risotto. And it's great with lightly sauteed asparagus (and I bet it would be good with a nice piece of fish too). It has a lemon taste that is refreshing and light. Make it for someone you love while they are taking a late afternoon nap.
That's what I did.
Ingredients: 1 cup medium grain rice (arborio would be great too), 1 medium sized shallot, 1 lemon, 2-3 tablespoons olive oil, 14.5 ounces (1 can) chicken stock (or vegetable stock) and 1 cup dry white wine, 1-2 tablespoons cream (half and half) and 2-3 tablespoons grated Parmesan cheese.
In a small pot combine stock, wine and juice from half of the lemon (do not throw it out after this, we will be using the zest too). Heat until just before it boils and then turn the heat down and let it simmer.
While the stock is heating finely chop up the shallot and add it to another pot with the olive oil. Saute over medium heat until softened (2-3 minutes). Add in the dry rice and cook until translucent (1-2 minutes). Now begin add in the hot stock mixture, 1/2 cup at a time. Stir as you go. Once liquid is almost all absorbed add more liquid (that was 4 "a" words in row!). This will take around 30 minutes, depending on what type of rice you used you may not need all of the stock liquid. Once all the liquid is absorbed add the remaining lemon juice and all of the lemon zest (if you don't love love lemon only use less zest). Taste, you may want to add in salt and pepper at this point. Finally, stir in cream and cheese. Serve hot with vegetables or fish or whatever you like. I liked asparagus this night.