Sometimes it’s the simplest of dishes that keep me coming back for seconds.
I modeled this risotto after the simplicity of one of my favorite classic Italian dishes.
cacio de pepe…cheese and pepper
I decided to make a couple substitutions and additions. Instead of noodles. Arborio rice. And I added some spunk. The fresh and acidic tones of lemon. And since this dish is practically synonymous with Pecorino Romano. The sharp flavor is a must. Don’t be stingy!
My friends at Dona dal Cielo Winery gifted me a bottle of their white port and I have found it to increase the flavor of almost any dish thus far! However you could substitute the white port for any good dry white wine. I also save my Parmesan rinds in the freezer to use in pasta dishes, soups or basically anything that simmers. But if you don’t have one waiting in the freezer, don’t fret. It’s just a good way to put it to use if you do.
And if you want to turn this simple dish into something elegant perhaps the risotto would be a nice bed to lay some shrimp or lobster.
No Frills Risotto
Serves 4
2 tbs butter
½ onion
2 or 3 garlic cloves
½ tsp dried thyme
½ c Arborio rice
¼ c char dono white port
Parmesan rind
2 c chicken broth
1 lemon, juice and zest
½ c water
Pecorino Romano, grated
Combine the broth, lemon juice and water in a medium saucepan and simmer over medium heat. Cover the pan and reduce the heat to low to keep the liquid warm.
Add butter to 12-inch non-stick pan. Dice the onion and add to pan. Sauté onion until tender and then add the garlic, thyme, and rice. Stir for about 1 minute and then add the white port. Simmer until liquid is completely absorbed. Add Parmesan rind and ½ cup of warm liquid mixture. Keep adding warm liquid by ½ cupfuls until liquid mixture is gone and rice is tender but still firm to the bite. This should take approximately 20 to 25 minutes. Do not cook until dry. It should be silky and creamy. Remove Parmesan rind. Sprinkle with salt and pepper to taste and and add lemon zest. Stir and divide into bowls and top with high quality olive oil and a generous helping of grated Pecorino Romano cheese.
Serve and Smile!
