By Victoria Hart Glavin of Tiny New York Kitchen
When it comes to risotto, simple is good, and it doesn’t get much simpler than a lime and a bit of Parmigiano-Reggiano cheese. You can make this dish with either Arborio, carnaroli or vialone nano.
INGREDIENTS
- 3 Tablespoons Olive Oil
- 1 Finely Diced Medium Onion
- 1 Teaspoon Kosher Salt
- 1 Teaspoon Freshly Ground Pepper
- 1 Cup Short-Grained Italian Rice
- 1/4 Cup White Wine
- 4 Cups Heated Chicken Broth
- Grated Zest of 1 Lime
- Juice of 1 Lime
- 3 Tablespoons Unsalted Butter
- 1/4 Cup Grated Parmigiano-Reggiano Cheese
In a medium-size heavy saucepan, heat olive oil over a medium-high heat. Add onions, kosher salt, and pepper. Cook for 5 minutes until softened. Add rice and stir well to coat rice. Let sizzle a little. Add white wine and cook for 1 minute. Add 1 cup hot chicken broth. Stir and reduce heat to medium.
You will want a brisk simmer. Stir frequently as rice absorbs liquid. When you small sinkholes on surface of rice, it’s time to add more broth.. You will need to do this every 5 minutes, stirring in 1/2 cup hot chicken broth each time. Total cooking time should be about 20 minutes. Rice grains should be a bit al dente. Add lime zest, lime juice and butter. Add a splash more broth if risotto seems too stiff. Stir in grated Parmesan. Remove from heat and serve in shallow soup bowls. Top with additional cheese if you like. Serves 4
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Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.