Friday, February 27, 2009

Upgraded Gremolata and Parsnip Risotto

This recipe could be considered a two-for, in the respect that this recipe will illustrate how to make risotto as well as Gremolata. Risotto is one of the great staple recipes that every cook should know how to make. It is inexpensive to make and can be used as a base for nearly anything to be added to it. The most simple form uses only two ingredients, rice (Arborio is best) and water. There are far too many upgrades to list here, but this recipe will show some common ones. The risotto is flavored with a version of Gremolata to add a nice bright clean flavor as a counterpoint to the creamy risotto and Parsnips to add a bit of sweetness. If you are not quite ready to tackle the risotto, try tossing the Gremolata with some freshly boiled Angel Hair pasta.

Arborio, Ginger, Garlic, Mint and Parsley ready to go to work

The combined "Gremolata"

Parsnips, peeled and unpeeled

Diced Parsnips and Onions getting some color

The Arborio joins the pan party

The first ladle of broth makes it a hot tub party

The first ladel of broth has been absorbed and the pan is ready for some more

The Arborio has absorbed the broth, softened and has the "Gremolata" added

General Notes:
Total Time: 30 - 45 minutes depending on your stirring and knife skills
Servings: 2- 4 depending on it being a side dish or main dish
Notes: The normal ratio for Risotto is 4 parts water/broth to 1 part Arborio rice, the ratio seems to be more like 5 to 1 and sometimes 6 to 1 depending on how hot the pans are. In other words, be ready to use more broth than you think you will need to.

2 Quart Sauce Pan
2-4 Quart Saute or Fry Pan
Knife, Ladle, Cutting Board, Spatula or Wooden Spoon

Zest of 2 lemons, grated or chopped fine
4-6 Garlic Cloves, depending on how Garlicky you like it
1 -2 tbsp Fresh Ginger, grated or chopped fine, depends on how much you like ginger
1 - 2 tbsp Fresh Parsley, chopped fine
1 - 2 tbsp Fresh Mint, chopped fine
2- 4 tbsp Olive Oil
Juice of 1/2 Lemon
Kosher Salt to Taste

2 Medium Parsnips, peeled and diced
1/2 Medium Yellow Onion, peeled and diced
1/2 cup Arborio rice
2 1/2 to 3 cups Vegetable Broth
1/2 cup White Wine (optional)
Olive Oil
Kosher Salt to Taste

Written Instructions:
  • Add the Vegetable Broth to the Sauce pan and set to a simmer on the burner next to your fry pan
  • Combine all the ingredients for the Gremolata and set aside
  • Add the fry pan to the burner next to the sauce pan and begin heating over medium heat
  • Peel and dice the Onion and the Parsnip
  • Add some Olive Oil to the fry pan, let heat momentarily and add the Onion and Parsnip
  • Add a pinch of Kosher Salt and Saute until the onion and Parsnip have browned slightly
  • Add the Arborio to the pan and stir to ensure that it has been coated with the oil
  • Add the White wine to the pan, if using and stir until the liquid is nearly gone
  • Add a ladle or two of simmering broth to the risotto mixture and begin stirring
  • Stir until the liquid is mostly absorbed/evaporated and add another ladle or two of broth
  • Continue adding and stirring until the rice has lost its crunch and tastes somewhat creamy
  • Add roughly 3/4 of the prepared Gremolata to the pan and stir to combine
  • Taste the Risotto and adjust the seasoning as necessary
  • Remove from the heat, transfer to a serving bowl and garnish with remaining Gremolata
  • Make it happen in your tum tum

1 comment:

  1. I like your version that we refer to as the "Gremlin-lata". I love the ginger! A smash hit!