Lemon Tarragon Risotto

sam's seafood grill

©2005

AuthorDartagnan
DifficultyAdvanced

"don't be scared of making a great risotto"

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Yields6 Servings
Prep Time15 minsCook Time40 minsTotal Time55 mins
 1 cup fresh sweet peas, blanced 1 minute
 6 cups chicken stock, reduced to 4 if store bought, unsalted
 2 tbsp olive oil
 2 medium leeks, finely chopped
 ½ cup shallots, chopped fine
 1 cup Arborio Rice
 3 tbsp dry white wine
 ¼ cup Parmigiano-Reddiano, grated
 ¼ cup Grana Padano Cheese, grated
 1 tsp lemon zest
 2 tbsp lemon juice, fresh squeezed
 ½ tsp kosher salt
 ¼ tsp Madagascar Black Peppercorns, fresh ground
 2 tbsp fresh tarragon, chopped
 2 tbsp unsalted butter
Optional
 3 glasses Pinot Noir
1

Bring stock to simmer. Keep just below a simmer with a ladle in it.

2

Heat oil in large saute pan. Add leeks and shallots. Saute 7 minutes stiring until very tender and bits of char.

3

Add rice and constantly stiring, cook 2 minutes until a nutty fragrance starts.

4

Add wine and deglaze, pulling up flavors stuck to your pan. Let the wine completely absorb.

5

This is where it becomes love, get you a glass of Pinot Nior. Drop in a couple ladels of stock in the rice
and let simmer down, absorbing. Stirring like a dance. Not fast, just stiring. Sip your wine.

6

Now as the liquid is slowly absored while stirring, add 1/2 cup (usually 1 ladle) at a time. Slowly stirring, sipping your wine.

7

At about 20 minutes, grab you a couple grains and put in your teeth. They should have a bite, crisp. This is where you have to start paying attention, because it comes quickly.

8

Adding the stock once or twice more, keep checking. At about 25 minutes or so, if you're not too hot, they should start to tender up. (if you run out of stock, just a good water a little at a time)

9

Once you get a couple tender grains, reduce heat and stir in sweet peas. Let cook a minute or two at most.

10

Now add, stirring in gently, cheeses, zest, juice, salt and pepper. Take from heat.

11

Fold in tarragon and butter until smooth.

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Ingredients

 1 cup fresh sweet peas, blanced 1 minute
 6 cups chicken stock, reduced to 4 if store bought, unsalted
 2 tbsp olive oil
 2 medium leeks, finely chopped
 ½ cup shallots, chopped fine
 1 cup Arborio Rice
 3 tbsp dry white wine
 ¼ cup Parmigiano-Reddiano, grated
 ¼ cup Grana Padano Cheese, grated
 1 tsp lemon zest
 2 tbsp lemon juice, fresh squeezed
 ½ tsp kosher salt
 ¼ tsp Madagascar Black Peppercorns, fresh ground
 2 tbsp fresh tarragon, chopped
 2 tbsp unsalted butter
Optional
 3 glasses Pinot Noir

Directions

1

Bring stock to simmer. Keep just below a simmer with a ladle in it.

2

Heat oil in large saute pan. Add leeks and shallots. Saute 7 minutes stiring until very tender and bits of char.

3

Add rice and constantly stiring, cook 2 minutes until a nutty fragrance starts.

4

Add wine and deglaze, pulling up flavors stuck to your pan. Let the wine completely absorb.

5

This is where it becomes love, get you a glass of Pinot Nior. Drop in a couple ladels of stock in the rice
and let simmer down, absorbing. Stirring like a dance. Not fast, just stiring. Sip your wine.

6

Now as the liquid is slowly absored while stirring, add 1/2 cup (usually 1 ladle) at a time. Slowly stirring, sipping your wine.

7

At about 20 minutes, grab you a couple grains and put in your teeth. They should have a bite, crisp. This is where you have to start paying attention, because it comes quickly.

8

Adding the stock once or twice more, keep checking. At about 25 minutes or so, if you're not too hot, they should start to tender up. (if you run out of stock, just a good water a little at a time)

9

Once you get a couple tender grains, reduce heat and stir in sweet peas. Let cook a minute or two at most.

10

Now add, stirring in gently, cheeses, zest, juice, salt and pepper. Take from heat.

11

Fold in tarragon and butter until smooth.

Lemon Tarragon Risotto
IngredientsDirections