This delicious lemony risotto can be found in Patrick O’Connell’s Refined American Cuisine Cookbook. Patrick O’Connell is chef and owner of The Inn at Little Washington located in Washington, Virginia. The Inn has won virtually every award in the culinary and hospitality industry, including five awards from the James Beard Foundation.
As a self-taught chef who learned to cook by reading cookbooks, he has a unique ability to write recipes that are easy to follow producing delicious results.
This recipe for risotto is unusual in that it can be made in advance, refrigerated for several days, and finished just before serving.
For the Risotto Base
Risotto Base
2 cups chicken stock, vegetable stock, or water
2 tablespoons butter
2 tablespoons olive oil
½ large onion, minced
1 cup Arborio rice
1. In a 2-quart saucepan, bring the stock or water to a boil over high heat. Reduce the heat and keep the stock just below boiling.
2. In another 2-quart saucepan, heat the butter and oil. Add the onion and cook until translucent.
3. Add the rice and stir until it is evenly coated with the butter-oil mixture.
4. Slowly add the hot stock to the rice, 2/3 cup at a time, stirring constantly until the rice absorbs the liquid. This should take about 4-5 minutes for each addition.
5. When all the stock has been absorbed, remove the risotto from the stove and pour onto a baking sheet to stop the cooking and cool as quickly as possible. (The rice will taste a bit raw in the center.) Refrigerate, uncovered until cold. The risotto can then be stored in a covered container for up to 2 days. Note: eliminate this step if you don’t want to make it in advance, and continue with the recipe below.
To Finish and Serve the Risotto
1 and ½ cups(approximately) chicken stock, vegetable stock, or water
1 cup freshly grated Parmesan cheese
2 tablespoons butter
Salt and coarsely ground black pepper to taste
2 tablespoons lemon juice
1 tablespoon lemon zest
Pale green leaves of celery hearts (for garnish)
1. Bring the stock or water to a boil
2. Place the chilled risotto in a 4-quart saucepan over medium heat. Pour 1 and ½ cups of the boiling stock slowly into the risotto, stirring constantly with a wooden spoon. Continue cooking until the rice is just barely tender but still al dente.
3. Stir in the cheese and butter, adjusting the consistency with more stock if the risotto becomes too thick. Season with salt and coarsely ground black pepper. Remove from heat and add the lemon juice and zest.
4. Divide the risotto into 6 warm soup plates and garnish with celery leaves.
Serve this risotto as a first course or as an accompaniment to grilled fish or chicken.
Now I’ll let you in on a little secret…make enough of the risotto so you will have some leftover. Later in the week you can make RISOTTO CAKES.
With the leftover chilled risotto form little patties or cakes, the size will depend on how much you have, and how you wish to serve them. For an appetizer you will want to make smaller ones.
Very carefully coat the cakes with Panko (Japanese breadcrumbs), pressing gently so crumbs will adhere. Chill til ready to fry. Heat a large non-stick skillet on medium to medium low, and add olive oil to coat the bottom of the pan. When hot place the risotto cakes in the pan and allow to cook for 3 minutes or until the bottom of the cake is golden. Turn carefully with a spatula and cook for another 3 minutes or til the top is golden. You can keep them warm by placing them on a baking sheet covered with parchment paper in a 250 degree oven up to 30 minutes. Leftovers never looked or tasted so good!