Shallot Risotto

Oh, how I do enjoy a well-prepared risotto. Arborio rice has a naturally creamy texture, and it can be crafted into a very healthful and well-rounded meal. Risotto leftovers also reheat wonderfully for lunch the next day! This week, my culinary goal is to tackle this new risotto recipe. It's adapted from a fabulous cookbook calledFarm Food by Chef Daniel Orr, which I purchased after dining in his delectable restaurant Farm Bloomington, in Bloomington, IN.

In anticipation, I've typed up the recipe below and will post a photo of the completed dish later this week, (let's keep our fingers crossed!). This recipe is dairy-free. Note: while I can tolerate goat cheese, (it's a different protein than dairy), be sure to omit it if you can not.

Happy feasting!

Caramelized Shallot Risotto with Toasted Walnuts, Goat Cheese, and Pears.

Ingredients:

1 cup uncooked arborio rice

2 tablespoons olive oil

1/2 cup finely chopped yellow onion

3 cups low-sodium chicken broth

salt and pepper to taste

2 caramelized shallots, roughly chopped

1 pinch lemon zest

2 tablespoons toasted walnuts

Garnishes: sautéed pears, black pepper, goat cheese

Method:

1. Sauté onions in olive oil until they are translucent, but not colored, over medium heat.
2. Add the arborio rice and toast; stir with a wooden spoon, so all the rice gets toasted.
3. Stir in 1 cup of broth. Continue cooking and stirring until all the liquid is absorbed.
4. Gradually stir in remaining broth 1 cup at a time, cooking and stirring until liquid is absorbed before adding the next cup.
5. Fold in the sautéed shallots, zest, and walnuts and season with salt and pepper.
6. Spoon into a bowl and garnish with some sautéed pears, black pepper, and large crumbles of goat cheese.

...and voilà! The finished risotto as per this past Saturday night. It was really quite yummy: walnuts, goat cheese, and pears are a perfect match made in heaven. Plus...plenty of leftovers for lunch the following day.