INGREDIENTS
6 Ea. Meyer Lemons
1 Cup Pure Olive Oil
1 Ea. Small Yellow Onion
2 Cups Arborio Rice
2 Cups White Wine
6 Oz. Small Shrimp
6 Oz. Small Scallops
4 Cups Stock (Chicken, Vegetable, or Clam Juice)
1/2 Cup Grated Parmesan Cheese
1/4 Cup Mascarpone
Sea Salt (to taste)
White Pepper (to taste)
Garnish with Blanched Lemon Zest
METHOD
- Peel the rind from the lemons with a vegetable peeler or sharp paring knife. Be careful not to peel any of the white pith from the lemon.
- Place the oil and lemon peel in a small sauce pot. Bring to a simmer.
- Lightly simmer the oil for 10 minutes. Remove the pot from heat, and let cool to room temperature.
- Strain the oil. Juice the peeled lemons and reserve the liquid.
- Small dice the yellow onion. Using a heavy gauged bottom pot, add the lemon oil.
- Allow the oil to get hot and add the diced onion. Sweat the onions until translucent.
- Add the Arborio rice to the pot. Stir with a wooden spoon and allow the rice to lightly toast for five minutes.
- Add the white wine and bring to a simmer while stirring. Allow the rice to completely absorb the wine while stirring the entire time.
- Add half of the neutral stock. Chicken stock, fish stock, or clam juice may be used. Bring the rice back to a simmer, constantly stirring.
- Allow the rice to absorb the stock completely. Add the remaining stock and the seafood.
- Again, bring back to a simmer while stirring. Allow the rice to absorb the stock. This should be ample time for the seafood to cook.
- Test the rice and make sure it is cooked to your liking. If too firm, add additional stock and repeat the process.
- Add two ounces of the lemon juice. Taste the rice, the lemon flavor should be apparent.
- Remove from heat and add the grated parmesan and mascarpone. Stir to fully incorporate.
- Season with salt and white pepper to taste.
Serves 4
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