Another busy weekend of unpacking and sorting out our new home. Its coming along nicely and I’ve managed to cook a few nice meals to make it feel more like home. I have also managed to burn to cakes in the oven, so I am yet to work that one out! I made this on the weekend, which was the perfect comfort food while Adelaide is so cold and we’d worked hard around the house. This recipe comes from the gorgeous Heidi Swanson over at 101 Cookbooks which I have adapted to suit out liking. I love lemon, and I love risotto, the creamy, tangy bowl full of rice is perfectly finished with the crunchy almonds and crispy bacon. Try it, its yummy!
3 tbs olive oil
1 onion, chopped
3 cloves garlic, chopped
1 teaspoon fine-grain sea salt
2 cups arborio rice
Squeeze of half a lemon
4 cups stock (or water), almost at boiling point
Grated zest of 2 lemons
½ cup Parmesan cheese
1 tbs sour cream
3 big handfuls of greens, chopped (I used rocket)
3-4 rashers of bacon, roughly chopped and fried till crispy
Handful of toasted flaked almonds to garnish
Heat the olive oil in a large, heavy saucepan over medium heat. Add the onions, , garlic, and salt and fry lightly, stirring constantly, for a few minutes.
Add the rice and stir until coated by the oil. Next add a squeeze of lemon juice and stir till it evaporates.
Add one ladle of stock at stock at a time to the rice mixture, stirring continually letting the rice slowly absorb the liquid. I have the heat on medium so there’s a little bubbling but doesn’t go to fast. Add all of the stock till the rice is just cooked.
Stir in the lemon zest, parmesan, rocket and sour cream and season. Cover and allow to sit for 5 minutes .Taste to check the rice is cooked and seasoning is correct and serve in warm bowls topped with the toasted nuts, crispy bacon and more parmesan cheese.
Sathya-rating *****
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