This is a recipe from Jean-Georges Vongerichten that was featured in the March 2002 issue of “Food & Wine.” As with many of the recipes from his cookbooks that I made at home and also enjoyed at his restaurants, I’ve made this one a number of times. Also, I had the pleasure of eating this dish at JG’s V restaurant in New York City, about two weeks before it closed down in 2004. The risotto at the restaurant was served with grilled shrimps, which went well with the tangy lemony taste of the risotto. Whenever I make this, I always serve it with grilled jumbo shrimps. The original recipe calls for chicken stock, canned or low-sodium broth, which I substitute with my own home-made chicken stock or vegetable broth.
- 6 cups of chicken/vegetable stock (preferably homemade)
- 2 Tablespoons of unsalted butter
- 1 medium red onion, finely chopped (about Â½ cup) or chopped shallots
- 1 tender inner celery rib finely chopped
- Â¼ cup chopped celery leaves
- Â½ Thai chile, minced
- Salt and fresh pepper
- 1 garlic clove minced
- 1 Â½ cups Arborio rice
- Â½ cup white vermouth
- Â½ cup freshly grated Parmesan cheese
- 1 Tablespoon finely grated Meyer lemon zest
- 1 Tablespoon finely grated Eureka lemon zest
- 1 Tablespoon fresh Meyer lemon juice
- 1 Tablespoon fresh Eureka lemon juice
- Â¼ cup plus 2 tablespoons julienned basil leaves
- Heat the stock to a boil in a medium saucepan. Cover and keep hot.
- Melt the butter in a large saucepan. Add onion, or shallot, celery rib and chile. Season with salt and pepper and cook over low heat, stirring until softened, about 7 minutes. Add the celery leaves and garlic and cook for one minute. Add the rice and cook, stirring until glossy, about 1 minute.
- Add vermouth to the rice and simmer over moderate heat until almost absorbed, about three minutes. Add the hot stock, 1 cup at a time, and cook, stirring constantly between additions, until most of the stock has been absorbed before adding more. The rice is done when it is tender and most of the liquid is absorbed, about 20 minutes total. Stir in the Â½ cup of parmesan cheese, the mascarpone, the lemon zests and juices add the basil. Season with salt and pepper. Spoon the risotto into bowls and serve.
|Amount Per Serving||%DV|
|Serving Size 394g|
|Recipe makes 4 servings|
|Calories from Fat 415||46%|
|Total Fat 46.23g||58%|
|Saturated Fat 16.35g||65%|
|Trans Fat 0.0g|
|Total Carbs 59.91g||16%|
|Dietary Fiber 1.7g||6%|