Best Risotto Base I've come across... it's original use is with Crispy Skin Barramundi, but it can be put with whatever really... The Lemon and Tarragon could be substituted with different flavours, but they would be great with say some Roasted Vegies, Lamb, Chicken or whatever you wanna put with it really...


LEMON RISOTTO
from Donna Hay magazine
Issue 40 Aug/Sept 2008

1 litre stock - can be vegetable, fish or chicken
20g butter
1 brown onion, finely chopped
3/4 cup (150g) arborio rice
1/4 cup (60ml) white wine
1 tablespoon finely grated lemon rind
1 tablespoon chopped tarragon leaves
20g butter (extra)
1/2 cup finely grated parmesan

Bring stock to a simmer over medium heat. Heat butter in a large saucepan over medium heat. Add the onion and cook for 5 minutes or until softened. Add the rice and wine and cook, stirring for 2-3 minutes or until the wine is absorbed. Gradually add the hot stock, 1 cup at a time, stirring continuously for 20-25 minutes or until the stock is absorbed and the rice is al dente. Stir through the lemon rind, tarragon, extra butter and parmesan.