This is the true culinary form of risotto recipe. A humble wooden spoon becomes a magic wand, as it stirs a few simple ingredients―rice, butter, broth, and cheese―together into a miraculously creamy, soul-satisfying dish, full of complex textures and sophisticated flavors.
Risotto Recipe: Delicious and Delicate Alternative to Pasta
Seduction and Romantic Dinner “Risotto Recipe”
Lemon and Herb Risotto with a Gold Leaf
Yields two servings.
Risotto is often relegated to the realm of “fancy” dishes because it requires constant, unfailing attention while it’s cooking. It must constantly be stirred to ensure sufficient liquid absorption, creamy texture, and, most importantly, the prevention of rice sticking to the pan.
Embellishing foods with gold and silver not only yields an elegant visual appeal but is also a century-old tradition that originated in the East, where it served as a symbol of hospitality and wealth. Nothing gives a sense of grandeur like gold. Use the magic of this prized material to bring a mystical tradition to your table.
- 1 tablespoon EXTRA VIRGIN OLIVE OIL
- 1 tablespoon BUTTER
- ⅓ medium BULB FENNEL diced
- ⅓ medium RED BELL PEPPER diced
- ⅓ medium ONION diced
- One teaspoon FRESH GARLIC, peeled and minced
- ⅛ teaspoon GROUND CORIANDER
- ½ cup UNCOOKED ARBORIO RICE
- 2 tablespoons DRY WHITE WINE
- 1 cup VEGETABLE BROTH
- 1 tablespoon FRESH MINT LEAVES, chopped
- 1 tablespoon FRESH PARSLEY, chopped
- 1 teaspoons FRESH ROSEMARY, chopped
- ¾ teaspoon LEMON ZEST
- 2 tablespoons GRATED PARMESAN CHEESE
- SALT and WHITE PEPPER, to taste
- 2 GOLD LEAVES
In a medium-size heavy saucepan over medium heat, add oil and butter. Stir in fennel, red pepper, onion, and garlic. In a small bowl, mix lemon zest, mint, parsley, and rosemary. Stir half of this herb mixture into the saucepan and set the rest aside. Sauté vegetables until slightly softened, about four to five minutes.
Stir in coriander and rice. Cook, frequently stirring until rice grains are thoroughly coated with oil and butter. Stir in wine, and then reduce heat to low. Stir in about one cup of hot vegetable broth. Continue to stir while ladling in more broth as needed; rice should have a thin veil of broth over it at all times. Cook for twenty to twenty-five minutes, until all broth is absorbed and rice is tender. Remove pan from heat and stir in remaining herb mixture, lemon juice zest, and Parmesan cheese. Season to taste with salt and pepper. Cover pan loosely with waxed paper and allow it to stand eight to ten minutes before serving.
Embellish with a romantic gold leaf. For more info on gold: CLICK HERE.
Edible Gold Leaf Sheets 30pc M-size 24 Karat 1.2″ X 1.2″ Genuine
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