Lime Basil Risotto Recipes

LEMON BASIL RISOTTO

Steps:

• Heat Olive Oil (1 tablespoon) over medium heat in a large pot. Add White Onion (1), Garlic (2 clove), and Celery (3 stalk), cooking until translucent and soft, about 5 minutes.
• Add dry ricArborio Rice (1 1/4 cup) and cook, stirring frequently, for about 2 minutes, or until the rice is slightly opaque on the outside but uncooked on the inside.
• Add wiWhite Wine (3/4 cup) to the pot and simmer until wine has completely reduced.
• Slowly add the Low-Sodium Vegetable Broth (4 1/4 cup) to the pan, adding 1/2 cup at a time. Wait until broth has almost completely absorbed before adding another 1/2 cup. Begin tasting the rice after 10 minutes or so. Once it is al dente (a little bit chewy), stop adding broth.
• Stir in Fresh Basil (2 tablespoon), Lemon (1), Ground Black Pepper (to taste) zest and juice, and Butter (2 tablespoon). Taste and add Salt (to taste) and Parmesan Cheese (1/2 cup) to suit your liking. Serve immediately for optimal tastiness. Enjoy!

LIME BASIL RISOTTO

Steps:

• Bring chicken broth and 3 cups water to a simmer. Puree 1 cup of corn with 3/4 cup basil leaves, and reserve.
• Melt butter in a large saucepan over medium heat. Add onion; stir until translucent. Add rice to pan and stir. Add wine and continue stirring until liquid is absorbed by rice, about a minute.
• Add hot chicken broth 1 cup at a time, stirring continuously, until 4 cups of broth are absorbed, about 15 minutes. Stir in corn-basil puree and 1/2 cup broth and stir about 10 minutes, until rice is tender. Add more broth as necessary to keep mixture from scorching.
• When rice is done, stir in remaining cup of corn kernels, lime juice and remaining 3/4 cup chopped basil leaves. Add salt, pepper and Parmesan to taste.

PRAWN AND PEA RISOTTO WITH BASIL AND MINT

Steps:

• Cook peas in boiling stock or water. Don't waste pods, you can place them in the stock after the peas are cooked to infuse their fantastic delicate flavor. Use this stock as part of the stock/water for the risotto. At the end of Stage 3 in the basic risotto recipe, add the prawns and peas and simmer for 1 minute as prawns take no time to cook. At Stage 4 of the risotto recipe throw in the fresh herbs and squeeze the lemon juice. Stir and serve immediately. Drizzle with good peppery olive oil.;
• Stage 1. Heat stock. In a separate pan heat the olive oil, add the shallots or onion, garlic and celery and slowly fry for about 3 minutes. When the vegetables have softened, add the rice, season with salt and pepper and turn up the heat. Stage 2. The rice will now begin to fry, so keep stirring it. After a minute it will look slightly translucent having absorbed all the flavors from the vegetables. Add the vermouth or wine and keep stirring -- it will smell fantastic as it sizzles around the rice. Any harsh alcohol flavors will evaporate and leave the rice with a tasty essence. Stage 3. Once the vermouth or wine has cooked into the rice, add your first ladle of hot stock and a good pinch of salt. Turn down the heat to a highish simmer so the rice doesn't cook too quickly on the outside. Keep adding ladles of stock, stirring and allowing each ladle of liquid to be absorbed before adding the next. This will take around 15 minutes. Taste the rice -- is it cooked? Carry on adding stock until the rice is soft but with a slight bite. Don't forget to carefully check the seasoning. Stage 4. Remove from the heat and add the butter and Parmesan, if using. Stir gently. Place lid on pan and allow to sit for 2 to 3 minutes. This is the most important part of making the risotto as this is when it becomes outrageously creamy and oozy like it should be. Eat as soon as possible while the risotto retains its perfect texture.
• Yield: 6 servings

B.'S RECIPE FOR BASIL RISOTTO

Steps:

• In a large, heavy-bottomed pot or skillet, heat the butter. Add the onions and garlic. Saute over medium heat until pale yellow. With a wooden spoon, stir in the rice and cook until the rice is coated with butter, stir in 1/2 cup of wine. Cook, stirring constantly until wine has evaporated. Add 1/2 cup of stock, stirring to prevent sticking. Keep adding stock, 1 cup at a time, continuing to simmer and stir until absorbed. Cook until the rice is creamy and slightly chewy, about 20 minutes. Stir in basil and Parmesan cheese. Taste and add salt and freshly ground pepper, to taste. Serve immediately in heated bowls.;

FRESH CORN RISOTTO WITH BASIL, TOMATO AND LIME

Steps:

• Combine tomatoes, basil, lime juice and salt. Bring stock to simmer. Puree 1 cup of corn in food processor. Heat butter in large saucepan or skillet over medium heat until foam subsides, then add scallions, stirring until they are translucent, about 5 minutes. Add rice, and stir to coat it with butter before adding wine. Cook, stirring until absorbed.
• Add 1 cup of chicken stock, and cook, stirring over medium-low heat until stock is absorbed. Add remaining stock, 1/2 cup at a time, reserving at least 1/2 cup for Step 3. Cook and stir until liquid is almost completely absorbed before adding more. Continue until rice is almost tender, about 15 minutes.
• Stir in pureed corn with another 1/2 cup of stock. Continue to cook, stirring and adding stock as needed until rice is al dente, 5 to 10 minutes more. Stir in corn kernels and fresh tomato mixture. Season with salt and pepper, spoon into warmed soup bowls, and sprinkle each serving with grated Parmesan cheese.

MARK'S RISOTTO WITH TOMATO AND BASIL

Steps:

• In a medium-size, heavy soup pot, melt 2 tablespoons butter over medium-high heat. When it foams, add the onion and garlic, and cook, stirring, until the onion is transparent, about 5 minutes. Stir in tomatoes. Reduce the heat to medium, add the rice, salt, and pepper, and cook, stirring with a wooden spoon, until well coated, about 1 minute.
• Add the wine, and simmer gently until the liquid is absorbed, 3 to 5 minutes. Add 1/2 cup of the broth, stir, and simmer, stirring occasionally, until the liquid is absorbed. Repeat, adding 1/2 cup broth at a time, until the rice is cooked through but still firm, 20 to 25 minutes total.
• Add the remaining tablespoon butter, Parmesan cheese, and basil. Mix well, add salt and pepper to taste, and serve immediately.

AMY'S BASIL RISOTTO

Steps:

• In a food processor mince basil and sage with Parmigiano-Reggiano. In a saucepan bring broth to a simmer and keep at a bare simmer.
• Finely chop onions. In a 4- to 5-quart heavy kettle cook onions in 1/4 cup oil, covered, over moderately low heat, stirring occasionally, until soft but not browned, about 10 minutes. Add rice and cook, uncovered, over low heat, stirring, 10 minutes. Increase heat to moderate and add wine. Cook mixture, stirring constantly, until wine is absorbed. Stir in 1 cup simmering broth and cook at a strong simmer, stirring constantly, until broth is absorbed. Continue adding broth, about 1/2 cup at a time, and cooking mixture at a strong simmer, stirring constantly and letting each addition be absorbed before adding the next, until rice is tender and creamy-looking but still al dente, about 18 minutes total. (There may be broth left over.)
• Remove kettle from heat and stir in herb mixture, remaining tablespoon oil, and salt and pepper to taste.
• Serve risotto immediately.