Wednesday, June 29, 2011

June 29, 2011: Citrus Risotto Recipe

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This is a nice, light side dish that goes great with grilled meats. It does take some time during preparation to stir the dish, so it’s not the best one to select when you have guests – but the flavor does have that “wow” factor. Try it and see what you think.

Citrus Risotto

¼ cup butter
1 ½ cups Arborio (short grain) rice (I have also used jasmine rice with nice results)
1 t. minced garlic
1 t. dried parsley
1 t. citrus peel seasoning blend
Juice of one key lime
1 quart chicken broth
¼ cup grated Parmesan cheese

Melt the butter over medium heat in a large saucepan. Add the rice and cook until lightly browned. Slowly stir in 1 ½ cups of the chicken broth and the garlic, parsley, lime juice and citrus seasoning. Continue stirring frequently, until almost all the broth is absorbed. Continue to add broth a half cup at a time and stir frequently until it is almost absorbed before adding additional broth. The rice is done when all the broth is nearly absorbed and the sauce is creamy. Just before serving, stir in the grated Parmesan cheese.

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