ISO: ISO: Lemon rice recipe with cream as an ingredient. I've lost mine, anyone have one?
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heather_in_sf
Well-known member
I have a great lemon risotto recipe that is finished with cream and egg yolk at the end >>>
please let me know if you'd like me to post it. I'll boot up the laptop!
please let me know if you'd like me to post it. I'll boot up the laptop!
heather_in_sf
Well-known member
REC: Risotto al Limone - mmmmm, decadence on a spoon...
I love this risotto, it's so different than all the other kinds and the lemon is just so nice, especially with Meyers.
Risotto with lemon
5 c light meat or vegetable stock
4 T unsalted butter
1 T olive oil
2 shallots, finely chopped
1 celery stalk, finely chopped
11/4 c Arborio rice
1/2 unwaxed lemon - zested and juiced
5-6 sage leaves
leaves from a small spring of rosemary
1 egg yolk
1/4 c grated Parmesan
1/2 c whipping cream
salt and pepper
Bring the broth to a gentle simmer and keep simmering.
Heat half the butter, the olive oil, shallots, and celery in a heavy saucepan, saute until softened, ~7 min. Add rice, and stir until rice is well coated and partly translucent, 1-2 minutes.
Start timer for 15 minutes and pour over 2/3 c of stock and stir, simmering, until nearly absorbed. Add another ladleful of broth and continue to simmer and stir, adding more broth as the rice absorbs the stock. Generally when you can draw a spoon through the rice and it leaves a clear path on the bottom is when it is time to add more stock. In total, risotto takes 15-20 minutes to cook. You may not use all of the stock.
Meanwhile, chop lemon zest with herbs until fine. Mix into the rice 1/2 through cooking time.
Mix lemon juice with egg yolk, Parmesan, cream, a little salt and a generous grinding of pepper.
When the rice is al dente, remove pan from heat, stir in egg and cream mixture and the remaining butter. Cover and let sit off heat 2 minutes or so. Stir energetically and then serve at once.
Wonderful with fish and chicken, veal and just on its own!
Serves 4 as a first course or 3 as a main course.
From Anna Del Conte
I especially like making this in my Le Crueset tomato pot! smileys/bigsmile.gif
I love this risotto, it's so different than all the other kinds and the lemon is just so nice, especially with Meyers.
Risotto with lemon
5 c light meat or vegetable stock
4 T unsalted butter
1 T olive oil
2 shallots, finely chopped
1 celery stalk, finely chopped
11/4 c Arborio rice
1/2 unwaxed lemon - zested and juiced
5-6 sage leaves
leaves from a small spring of rosemary
1 egg yolk
1/4 c grated Parmesan
1/2 c whipping cream
salt and pepper
Bring the broth to a gentle simmer and keep simmering.
Heat half the butter, the olive oil, shallots, and celery in a heavy saucepan, saute until softened, ~7 min. Add rice, and stir until rice is well coated and partly translucent, 1-2 minutes.
Start timer for 15 minutes and pour over 2/3 c of stock and stir, simmering, until nearly absorbed. Add another ladleful of broth and continue to simmer and stir, adding more broth as the rice absorbs the stock. Generally when you can draw a spoon through the rice and it leaves a clear path on the bottom is when it is time to add more stock. In total, risotto takes 15-20 minutes to cook. You may not use all of the stock.
Meanwhile, chop lemon zest with herbs until fine. Mix into the rice 1/2 through cooking time.
Mix lemon juice with egg yolk, Parmesan, cream, a little salt and a generous grinding of pepper.
When the rice is al dente, remove pan from heat, stir in egg and cream mixture and the remaining butter. Cover and let sit off heat 2 minutes or so. Stir energetically and then serve at once.
Wonderful with fish and chicken, veal and just on its own!
Serves 4 as a first course or 3 as a main course.
From Anna Del Conte
I especially like making this in my Le Crueset tomato pot! smileys/bigsmile.gif
It's actually called Kristine's Wonderful Pilaf and I got it from the old Swap. I found it on a good
thread of swap favorites, worth checking out. And would you believe I found it by googling the recipe name? I think it was posted by Michelle in CA and seemed to have come from Dawn/SD now MO.
KRISTINE'S WONDERFUL PILAF Recipe By : Swap
Serving Size : 6 Preparation Time :0:00 Categories : Casseroles
Amount Measure Ingredient -- Preparation Method
8 tablespoons butter
1/2 cup slivered almonds
1 medium onion -- chopped
4 garlic cloves -- chopped
1/2 pound dry angel hair pasta -- broken into 2" pieces
1 cup raw white rice
2 cans chicken broth
2 tablespoons chopped fresh basil or 1 T dry basil
1 tablespoon dry thyme
1 tablespoon pepper
Melt butter in large pan. Sauti almonds, onion, garlic and dry pasta until brown. Add rice and sauti 5 minutes more. Add rest of ingredients, cover and bake at 325 degrees for 45 minutes.http://boards.epicurious.com/message.jspa?messageID=485480&tstart=0
thread of swap favorites, worth checking out. And would you believe I found it by googling the recipe name? I think it was posted by Michelle in CA and seemed to have come from Dawn/SD now MO.
KRISTINE'S WONDERFUL PILAF Recipe By : Swap
Serving Size : 6 Preparation Time :0:00 Categories : Casseroles
Amount Measure Ingredient -- Preparation Method
8 tablespoons butter
1/2 cup slivered almonds
1 medium onion -- chopped
4 garlic cloves -- chopped
1/2 pound dry angel hair pasta -- broken into 2" pieces
1 cup raw white rice
2 cans chicken broth
2 tablespoons chopped fresh basil or 1 T dry basil
1 tablespoon dry thyme
1 tablespoon pepper
Melt butter in large pan. Sauti almonds, onion, garlic and dry pasta until brown. Add rice and sauti 5 minutes more. Add rest of ingredients, cover and bake at 325 degrees for 45 minutes.http://boards.epicurious.com/message.jspa?messageID=485480&tstart=0
If I am not mistaken, that is a CathyZ recipe. I have a funny story about making this recipe
I was attending a potluck with Michelle in Ca a few years ago, and she suggested I bring this as my contribution.
We had been up since about 3 am doing catering prep, and then I came home to make the pilaf. My brain must have been really fried, because when I increased the proportions of the recipe to make a quadruple batch, I somehow made an error on the amount of broth and rice - and didn't even notice it as I proceeded to make the dish, until I had to transfer everything to the pan to bake. smileys/surprise.gif
I was attending a potluck with Michelle in Ca a few years ago, and she suggested I bring this as my contribution.
We had been up since about 3 am doing catering prep, and then I came home to make the pilaf. My brain must have been really fried, because when I increased the proportions of the recipe to make a quadruple batch, I somehow made an error on the amount of broth and rice - and didn't even notice it as I proceeded to make the dish, until I had to transfer everything to the pan to bake. smileys/surprise.gif