Monday, December 6, 2010

Spring Onion Risotto

As I've mentioned before, J and I like to make Sunday night dinners together.  This was something my parents began doing when I was growing up and a tradition we've continued with our little family.  No matter where people were all weekend or what activities they were involved in, we all tried to eat a nice meal together as a family on Sunday night.  Because I usually have a bit more time to devote to cooking on the weekends, J and I usually try to not only eat dinner together (okay with just the two of us we usually eat together almost every night) but we also try to make it special in some way.

For our Sunday night dinner this week, we made spring onion risotto with sauteed garlic shrimp and a fresh green salad.  The salad was tossed simply with good olive oil and vinegar, salt, pepper and a little citrus by way of some abiding clementines.  We paired this with a crisp glass of white wine and it was as if we were instantly transported to an Italian coastal town, sitting in a small cafe together.

Unfortunately, my camera died as I tried to take pictures of the meal which is so sad because it was beautiful and delicious!  J tried his hand at the risotto, making the whole thing himself while I served as sous chef and peeled and de-veined our shrimp.  J's risotto was more creamy and delicious than when I have ever made it, so I think he may be the new risotto chef in our house!  Here's the recipe:

Spring Onion Risotto, borrowed from Epicurious

1 bunch spring (green) onions: white parts finely chopped, green parts thinly sliced
2 tablespoons (1/4 stick) butter
1 cup arborio rice
4 cups stock--we used half homemade to finish up what we had on hand!
1/2 cup dry white wine
1/4 cup grated Parmesan cheese
2 tablespoons whipping cream (or mascarpone cheese)
1 teaspoon grated orange peel--we used clementine peel because that's what we had on hand

Kitchen Supplies:
Wooden spoon
Small stockpot or pasta pot
Small saucepan
Microplane or other zester

Heat stock over low heat in small saucepan.  Melt butter in stockpot and add the chopped white tops of the green onions until soft, stirring often for approximately six minutes.  Stir in rice.  Add wine and cook until most of the liquid is absorbed, about two minutes.  Ladle 1 cup of broth into pan, stirring constantly until almost absorb.  Continue process, adding stock 1/2 cup at a time, again stirring constantly as you go.  This process takes approximately 20 to 25 minutes.  Stir in orange peel, whipping cream, the green parts of the onions and parmesan cheese.  Remove from heat, serve and season to taste with salt and pepper.

Serves: 4

Try it for your Sunday night dinner or any time you want something a little special!

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