Meyer Lemon Risotto With Basil Recipes

MEYER LEMON RISOTTO WITH BASIL

MEYER LEMON RISOTTO WITH BASIL image

Yield 8 servings

Number Of Ingredients 15

Ingredients

8 cups chicken stock or canned low-sodium broth
2 tablespoons unsalted butter or olive oil
1 red onion, finely chopped (may substitute shallots)
1 inner celery rib, finely chopped, plus 1/4 cup chopped leaves
1 green Thai chile, minced
Salt and freshly ground pepper
1 garlic clove, minced
2 cups arborio rice (16 oz)
1 cup white white (may substitute white vermouth)
1/2 cup finely, freshly grated Parmesan cheese, plus more for serving
2 tablespoon finely grated Meyer lemon zest
2 tablespoon finely grated Eureka lemon zest
2 tablespoons fresh Meyer lemon juice
2 tablespoons fresh Eureka lemon juice
1/3 cup julienned basil

Steps:

Bring the stock to a boil in a medium saucepan, reduce hit to very low simmer and keep hot. Melt the butter or add the olive oil in a large saucepan and add the onion, celery rib and chile, season with salt and pepper and cook over low heat, stirring, until softened, about 5 minutes. Add the celery leaves and garlic and cook for 1 minute. Add the rice and cook, stirring until glossy, about 1 minute. Add the wine to the rice and simmer over moderate heat, stirring, until almost absorbed, about 3 minutes. Add the hot stock, 1 cup at a time, and cook, stirring constantly between additions, until most of the stock has been absorbed before adding more. The rice is done when it's tender and most of the liquid is absorbed, about 18 minutes total. Stir in the 1/2 cup of Parmesan cheese, the lemon zests and juices and the basil. Season with salt and pepper. Spoon the risotto into bowls and serve, passing additional Parmesan at the table.

ROCK SHRIMP, TOMATO, AND LEEK RISOTTO WITH BASIL AND MEYER LEMON

Rock Shrimp, Tomato, and Leek Risotto With Basil and Meyer Lemon image

This is a sort of mating of my favorite Shrimp Scampi recipe with a recipe for a Mushroom Risotto that I really like (sans mushrooms though). It should be almost soupy.

Provided by Betty Rocker

Categories One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

3 leeks, divided
1 cup cream
1 large tomatoes, cut into small 1/4 inch dice or 5 -6 roma tomatoes
10 large basil leaves, cut into chiffonade divided
1 cup arborio rice
3 tablespoons butter, divided
1 cup white wine, divided
2 large garlic cloves
3 -4 cups shrimp stock or 3 -4 cups chicken stock
1 lb fresh rock shrimp
3/4 cup frozen peas
1 meyer lemon
parmigiano-reggiano cheese
salt and pepper

Steps:

Carefully wash the leeks, then trim the root end and the tops just where they start to turn light green. Halve them longways, then check for mud and dirt again and rinse if necessary. Slice into thin half-moons, keeping the slices from one of the leeks separate from the other two.
Put the slices from two of the leeks into a small saucepan, cover with the cream, and season with salt and pepper. Bring to a boil and then allow to simmer gently for about 10 minutes. Add tomato and continue to simmer.
Meanwhile, start the risotto. In a heavy-bottomed, medium-sized stock pot, melt 1 tbsp butter. Add leeks, and sauté over medium heat for a few minutes until softened and beginning to brown slightly.
Add rice and sauté for 2-3 minutes until coated with butter-leek mixture and beginning to toast. Add 2/3 cup wine and stir until wine is mostly absorbed. Add about 1/2 cup chicken or shrimp stock at a time, stirring frequently, waiting to add more stock until there's just a little bit of liquid left. Continue to add stock until the rice is cooked through and just barely firm in the center. Grate a bit of the Meyer lemon rind (from about 1/4 of the lemon) into the risotto, and season to taste.
Add 1/2 basil and peas to cream mixture and stir. Check seasoning, then pour into risotto and gently fold to combine with the rice.
Heat a large non-reactive skillet over high heat. Add 1 tbsp butter and melt, then add shrimp, season with salt and pepper, and sauté until cooked through - about 2 minutes. Add shrimp to risotto, then return skillet to heat, melt the remaining 1 tbsp butter, then add the garlic cloves, pressing them through a garlic press. Sauté for just a few seconds, then pour in 1/3 cup wine to deglaze, scraping up any browned bits on the bottom of the pan with a wooden spoon. Pour liquid into risotto, then squeeze 1/2 Meyer lemon on top and fold gently to combine.
Serve in shallow bowls, garnishing with a grating of Parmigiano-Reggiano and some of the basil chiffonade. Serve with the same wine you used to add to the risotto.

LEMON RISOTTO WITH GRILLED TIGER SHRIMP

Lemon Risotto With Grilled Tiger Shrimp image

This risotto can be paired with the grilled shrimp or any other seafood or fish. It is also great by itself or as a side dish with grilled lamb or chicken. The recipe can be halved. From Food and Drink.

Provided by Leslie

Categories Rice

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

6 cups chicken stock
1/4 cup olive oil
2 tablespoons butter
2 shallots, finely chopped
1 1/2 cups risotto rice (vialone, arborio or carnaroli)
1/2 cup vermouth or 1/2 cup dry white wine
12 large tiger shrimp, in the shell split down the centre
salt & freshly ground black pepper
2/3 cup shredded fresh basil leaf
1/4 cup chopped fresh chives
2 lemons, juice and zest of

Steps:

Pour the stock into a saucepan and place over medium heat, bring to a boil then reduce to a simmer.
In another saucepan, heat half the oil and all the butter. Add the shallots and cook gently for 5 minutes, then add the rice and stir until well coated. Pour in the vermouth and stir until absorbed by the rice.
Add a ladleful of hot stock, keep stirring the simmering rice until the liquid is almost completely absorbed. Now add another ladleful of stock and continue cooking, adding more stock only when the previous liquid has been completely absorbed.
After 15 to 20 minutes, the rice will be creamy and cooked but still slightly al dente. Preheat the broiler and place the shrimp on a baking sheet, shell-side down. Season them with salt and pepper, then drizzle over the remaining olive oil. Broil the shrimp just until they turn opaque, 2 to 3 minutes.
Stir the herbs, zest and juice (you should have about 2/3 cup (150 mL) into the rice. Season with salt and pepper, then divide the risotto between 6 plates and top with the cooked shrimp.

Nutrition Facts : Calories 280.3, Fat 16, SaturatedFat 4.5, Cholesterol 35, Sodium 457.6, Carbohydrate 24.4, Fiber 0.2, Sugar 4.2, Protein 9.5

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