This recipe, from The Complete Italian Vegetarian Cookbook by Jack Bishop, was posted on our message boards by member sally2.
Recipe courtesy of iVillage member sally2
|6 cups vegetable stock||1 teaspoon grated zest and 2 tablespoons juice from 1 large lemon|
|1 tablespoon extra-virgin olive oil||6 large fresh sage leaves, minced|
|3 tablespoons unsalted butter||2 tablespoons minced fresh parsley leaves|
|1 medium onion, minced||1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for the table|
|1 1/2 cups Arborio rice||Salt and freshly ground black pepper|
|1/2 cup dry white wine||2 tablespoons heavy cream (optional)|
Bring the stock to a simmer in a medium saucepan. Keep it warm over low heat.
Heat the oil and 2 tablespoons of the butter in a heavy-bottomed medium pot. Add the onion and saute over medium heat until translucent, about 5 minutes. Using a wooden spoon, stir in the rice and cook for 1 minute. Add the wine and cook just until the alcohol aroma fades, 1 to 2 minutes.
Add 1/2 cup of the warm stock and cook, stirring frequently, until the rice absorbs the liquid. Continue adding stock in 1/2-cup increments, stirring. After about 15 minutes, stir in the lemon zest and sage.
Continue adding stock in 1/2-cup increments, stirring, until the rice is creamy and soft, but still a bit al dente, about 10 minutes more. (Add hot water if you run out of stock.) Stir in the lemon juice and parsley and continue cooking until the lemon juice is absorbed, 1 to 2 minutes more.
Remove the pot from the heat and vigorously stir in the remaining 1 tablespoon butter and the 1/4 cup cheese. Add salt and pepper to taste. Stir in the heavy cream, if using. Divide the risotto among individual soup bowls. Serve immediately with more grated cheese passed separately at the table.
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