 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
A baked risotto that can be made ahead. Serve with grilled pork or fish. Simple and impressive. Ingredients:
1 tablespoon olive oil |
1 cup risotto rice |
1 lemon |
1/2 cup white vermouth |
5 cups chicken stock |
1 tablespoon fresh rosemary, chopped |
1/2 cup parmesan cheese |
1 egg |
1/4 cup heavy cream |
1/4 cup parmesan cheese |
1/4 cup fresh breadcrumb |
salt & pepper |
Directions:
1. Zest the lemon and put aside.
2. Juice the lemon.
3. Heat oil in medium size pot.
4. In another pot heat to a simmer the chicken stock.
5. Add rice to oil and sauté 2 minutes. Add white vermouth. Stir till absorbed.
6. Add lemon juice and continue to stir till absorbed.
7. Add chicken stock one ladle at a time till absorbed into rice. This takes about 20 minutes.
8. Taste for texture.
9. Add rosemary and 1/2 cup parmesan cheese. Stir.
10. Remove from heat and add egg,cream, salt and pepper; mix well.
11. Pour into a quiche dish and top with parmesan and breadcrumb mixture.
12. May be refrigerated at this point.
13. Bake at 350°F for 30 minutes.
14. **Grease pan.
|
|