Saturday, December 10, 2011
Risotto w/Lemon, Pine Nuts and Arugula
I served this with Black Cod and Fennel. The lemon and nuts provided a nice balance against the sweetness of the Fennel Pollen.
Toast in 2 tablespoons of butter a generous 1/4 cup of pine nuts. Set aside.
Use 1 cup of Arborio rice, 4 cups of chicken broth, 1/2 teaspoon of Herbes de Provence, and a scant 1 tsp salt to traditionally cook the risotto until all 4 cups of liquid are absorbed.
Remove from heat, stir in pinenuts and any remaining butter, add the the zest of 1/2 a lemon, plus 2 more tablespoons of butter. Stir well. Chop about 2 handfuls of Arugual in half. Stir into the still hot risotto. Serve.