Risotto Milanese

Photo Courtesy of The Cellar Door

From the kitchen of One Perfect Bite...I must be honest with you. I am not a fan of classically prepared risotto. When I make it for my family, I cook it until the rice grains show no trace of resistance and there is only a trace amount of liquid left in the bottom of the pan. My risotto of preference becomes a well-flavored pilaf and I am content. That, however, creates a problem when I entertain guests who know how the stuff should really be prepared. Food bloggers should not serve risotto that looks like pilaf, so, ego demands I cave and make the real thing, at least on these occasions when there are visitors at the table. This recently has become my recipe of choice. It was developed by Anne Burrell and it is the recipe I turn to when I have to make s "real" risotto. It makes a nice rice, but I'll have to ready myself for the "it's not done" protests of the Silver Fox and his scion. Here is how Anne's lovely rice is made.

Table for Two - Nigella's Lemon Risotto

From the kitchen of One Perfect Bite...I suspect there is an, as yet, unidentified recessive gene that explains why some of us like rice. While I am selective in its preparation, I happen to love the stuff, and given my druthers, I'd have a bowl of fried rice for breakfast and  pearl (rice) balls for lunch whenever I could. As a matter of fact, I've featured over 300 recipes on the blog that use rice as a major ingredient. Never satisfied, I'm adding another recipe to that category tonight. I, quite by chance, stumbled on Nigella Lawson's recipe for Lemon Risotto. It caught my eye because it was scaled to feed two people as a main course and I'm always on the lookout for recipes that can be added to my Table for Two collection. I think you'll enjoy this dish. It is creamier than most risottos and  it's packed with subtle flavor. If you eat it as soon as the cream and cheese enrichments are added, you'll have an exceptional meal, but do be forewarned,  if you allow the rice to sit and cool, it loses its fresh flavors and becomes goopy. I do hope you'll give this recipe a try. It is not difficult to prepare  and it makes a marvelous light meal for two. Here is how the risotto is made.