Hi everybody! I'm back! It has been a crazy few months for me and my little family. We just bought a house recently and have been busy renovating and organizing, so Ever Sweet has limited flavors in the shop. We are still accepting online orders and custom orders - although our capacity is limited - so a big thank you to those who have been ordering and inquiring about our macarons.
Since I haven't shared a recipe in a while, I am going to share with you a super easy and tasty recipe today. Winter has been temperamental and cold here lately, although not as bad as it was last year (knock on wood) and with that came my need for warm cozy dishes. Risotto has been one of my favorite go to dishes this season. I am pretty sure the hubster and the little one is risotto-ed out, but I can eat it everyday. Bad, I know, but it's just so good.
Making risotto may seem like a daunting task to some, but it is basically a dressed up rice porridge that gives room for endless flavor variations. My favorite so far has been with lemon and truffle oil. The hubster bought me a small bottle of white truffle oil for Christmas and in doing so made me promise to post a recipe using the truffle oil, so here we are. Let's make some risotto!
Lemon Risotto with Truffle Oil
Yield: makes 6 servings
6-7 cups chicken stock
3 tablespoons salted butter
¼ cup yellow onion, roughly chopped
2 cups arborio rice
1 ½ cups parmigiano reggiano cheese
juice from ½ a lemon
1 tablespoon white truffle oil
Place chicken stock in a pot over high heat, bring to a simmer then turn heat down to low.
In a large heavy-bottomed pot, heat the butter over medium-high heat. Add the chopped onions and saute until tender and almost translucent - about 5 minutes.
Add rice, and stir until grains are translucent at their edges but still opaque in the center, about 3 minutes. Add the warm stock by the cupful, stirring until rice has absorbed nearly all of the liquid before adding the next cup.
Begin tasting the rice after about 15 minutes to gauge how far it has cooked. Add in the parmigiano reggiano cheese; stir to combine. Stir in lemon juice and truffle oil. Add salt as needed. The risotto is ready when the rice is al dente and the dish has the consistency of thick porridge.
Serve immediately. Enjoy!
*Stay tuned for next week's recipe post to see what I do with leftover risotto.