Side -Lemon Grass Risotto

By tdabbs

Wonderful!...and great a few days later as Pan Fried Risotto Cakes.

Serve with Indian Spiced Roast Salmon

Ingredients

• 2 stalks lemon grass
• 6 cups low sodium chicken stock
• 2 tbsp olive oil
• 1 cup finely chopped onion
• 2 cups arborio or carnaroli rice
• 1/2 cup white wine
• 1 tbsp grated lemon zest
• 2 tbsp unsalted butter
• 1/4 cup grated Parmesan cheese
• salt and pepper to taste

Details

Servings 8
Preparation time 10mins
Cooking time 30mins

Preparation

Step 1

1. Remove the dry outer leaves from the lemon grass and discard tops. With the back of the knife, pound the bulb and then cut into 1 in lengths.
2. Combine the chicken stock in a medium pot over high heat and bring to a boil. Lower heat to medium and simmer 5 minutes to infuse with lemon grass. Reduce heat to low and keep stock warm.
3. In a large pot over medium, heat olive oil. Add onion and saute 2 minutes or until translucent. Add rice and stir for 1 minute until coated with oil. Add wine and bring to a boil. Reduce heat to medium low and add 1/2 cup warm chicken stock (discard lemon grass) to risotto, stirring frequently so rice doesn't stick to the bottom of the pot: when most of the stock has been absorbed add another 1/2 cup. Continue this way until risotto has cooked for 25 min or you have used up most of the stock and the rice is al dente.
4. Add lemon zest, butter and Parm and stir to combine. Season with salt and pepper to taste.
5. Set aside 2 cups for Pan Fried Risotto Cakes.