We're big risotto fans around here and with the downpour of rain yesterday and the day before, I was ready to tuck in to a bowl of it. But, it's Spring. I can't just ignore that fact and make our usual Chicken Mushroom and Bacon risotto. My tastebuds just wouldn't let me. I needed something fresh and zesty. That's right. Zesty.
I'd say these lemons are juiced and zested as, brew.
Moving right along.
One of our favorite Spring risottos is Jamie Oliver's Asparagus, Mint and Lemon risotto and I just happened to pick up a bunch of new season asparagus at the market yesterday. When I let Sophie know what was for dinner she said, "I hope it doesn't have that green stuff in it." Great. But what's that?
Greek olives sitting on the back shelf of the fridge? You win. In the pot you go.
Risotto with Chicken, Lemon and Olives
Adapted from Jamie Oliver's Asparagus, Mint and Lemon Risotto
2 Tablespoons Olive Oil + more for drizzling
4 Tablespoons butter
2 sticks celery, washed, trimmed and finely diced
1 red onion, finely diced
12 ounces arborio rice
4 ounces dry white wine
3 boneless, skinless chicken breasts - poached and diced
5 to 6 cups chicken stock
10 to 15 greek olives (I would have liked to use firmer green olives but these tasted just fine), pitted and halved
zest and juice of 2 lemons
4 to 5 ounces grated parmesan
In a medium stock pot, heat chicken stock over low heat.
In a large heavy bottomed pot heat 2 Tablespoons olive oil and 2 Tablespoons butter over medium heat. Add celery and onion and saute until soft and translucent. You don't want it to color.
Add arborio rice to onions and celery and stir constantly. You want the rice to become sticky and slightly translucent around the edges.
Add wine all at once and stir constantly until it is completely absorbed.
Once the wine is absorbed, add the chicken stock one cup at a time and stir until each cup is completely absorbed before adding the next cup of stock.
Once the rice is tender but not overly soft (you don't want mushy risotto), add the last cup of stock, remove from heat and beat in remaining 2 Tablespoons butter, lemon zest and juice and parmesan. Stir olives in. Drizzle with olive oil and cover for around 5 minutes (or as long as it takes you to set the table). Serve topped with a little extra grated parmesan.
