Today I was exhausted. I’ve begun my surgery rotation and have been working at least 14 hours days. I walked 15,000 steps last Thursday! Makes you want to turn off the pedometer, ya feel? When I am that beat down I need just three things – a nap, an outing and comfort food. I got my power nap (praise) and we went to the pumpkin patch (so basic it hurts but check out my pumpkin).
All that was left was some comfort food! I had always found risotto really intimidating until recently. The steps seemed complicated, the window for perfection small. But I learned that risotto is really just a method and with a little faith and patience can be easily added to your culinary repertoire.
Lemon & thyme risotto
- 1/2 onion, diced
- 3 cloves garlic, minced
- 3 T butter
- 1 teaspoon olive oil
- 1 1/3 cups risotto rice, preferably Arborio
- Approximately 1 quart vegetable stock ( or chicken!)
- 1/2 lemon, zested and juiced
- 1 teaspoon dried thyme
- 4 tablespoons grated Parmesan
- Salt and Pep
In a saucepan heat the stock to a simmer. In a seperate heavy dutch oven heat 1 T butter and and olive oil heat the onion and garlic until fragrant. Mix in the rice, stirring to give it a good coating of oil and butter.
Begin to to add the stock to the rice, one ladle at a time and keep stirring until the stock is absorbed. Then add another ladleful and stir again. Continue doing this until the rice is al dente (soft but with a chew to it). You may need more or less stock but you can use some water if you run out of stock!
When it’s just right pop in the butter, cheese, lemon zest and juice, thyme and salt and pep! Mix it up and eat up! Risotto is good reheated- but it’s transcendent the moment it’s done.