Meyer Lemon Risotto

Risotto was a word that use to scare me. I first heard about Risotto several years ago on Hell's Kitchen. Gordon would berate someone if it wasn't cooked just right. At that moment I thought I would never be able to cook this (this was when the show use to have good chefs, now I don't think they care who goes on the show).

One day at whole foods they had a bag of Meyer lemons. Here in Kansas City it is rare to see Meyer lemons hanging around so I snatched them up. I planed on making a lemon bread of some sort but didn't get around to it. Instead I googled what else could be made with my lemons.

I came across some risotto. Dare I try it I thought?

I just so happened to have some arborio rice in the cabinet and was cooking up some asparagus that would complement it well.  It actually wasn't too hard to make and the taste was great.  I think it would work with a any lemon but the Meyer gave it a sweet taste. I squeezed some of the extra juice on the asparagus and shredded some extra Parmesan cheese on top. I will be making this over and over again, its a keeper recipe!                                                                       

Lemon Meyer Risotto adapted from 101 Cookbooks

3 tablespoons extra-virgin olive oil

1 yellow onion, chopped

2 shallots, chopped

3 cloves garlic, chopped

1 teaspoon fine-grain

sea salt

2 cups lightly pearled barley ( i used arborio rice, but plan on doing this next time)

1 cup good quality dry white wine (all out of wine so didn't add)

6 cups light vegetable stock (or water) (loved with the veggie stock)

Grated zest of 4 Meyer lemons (more to taste if you like)

1/2 cup Parmesan cheese

1/2 cup crème fraiche (or sour cream) (didn't add this either!)

Heat the olive oil in a large, heavy saucepan over medium heat, then add the onions, shallots, garlic, and salt and saute, stirring constantly, for about 4 minutes, or until the onion begins to soften.Add the barley(or rice) to the pot and stir until coated with a nice sheen, then add the white wine ( i added a cup of and simmer for 3 or 4 minutes, until the barley has absorbed the liquid a bit. Adjust the heat to maintain a gentle, active simmer. In increments, add about 6 cups of water or stock, 1 cup at a time, letting the barley absorb most of the liquid between additions; this should take around 40 minutes altogether. Stir regularly so the grains on the bottom of the pan don't scorch. You will know when the barley is cooked because it won't offer up much resistance when chewing (it will, however, be chewier than Arborio rice). When the barley is tender remove the pot from heat. Stir in the lemon zest, Parmesan, and crème fraiche. Taste and adjust - add more salt if needed, more lemon zest. Then stir in the greens. Garnish with toasted pine nuts and a dusting of extra Parmesan before serving.

Comments

[Creative2xmom]

Wow. I think I'm going to need to add this one to my cookbook. Sounds wonderful.

[Hives Remedy Guru]

Love the idea of barley in the risotto it will add a nutty flavor. Thanks for sharing your blog is full of fun:-)

[lynn@queenofthecastlerecipes]

This sounds delicious! I have a Meyer lemon tree in my yard and still have about 20 to use up (after making lemon curd :), gingerbread with lemon sauce, lemon soup, honeyed lemon soup, hot lemonade, lemon ricotta cookies, etc.) I may give this recipe a try. Thanks!