I love cooking. More than anything. So cooking for Andy is my favorite thing to do. It was a weeknight, and usually we would just grab dinner OUT but i wanted to make him dinner IN. so i set to work on some risotto. Andy loves chicken and he loves lemon. here's what i made...
LEMON RISOTTO WITH BAKED CHICKEN AND BROCCOLI
First you chop up an onion. a whole onion. you need the natural sweetness of this baby. Then you mince up a few cloves of garlic.
Melt 4 TBs of butter. Toast up a few handfuls of arborio rice. Lightly. You don't want brown, you just want a nice nutty flavor from the rice.
Have a good amount of chicken of vegetable stock in a pan, warm.
Deglaze your pan with white wine if you have any laying around. Spoon in a few scoops of stock once your risotto is looking nutty. Season lightly. Always season as you go. This builds depth.
Reduce your stock in the risotto pan. Then add a little more. Stir Stir Stir. That's the secret to risotto.
Once you're risotto is getting soft enough to still be chewy, add butter and Parmesan until you get a creamy mixture. The stirring and adding of stock BEFORE will take about 25 minutes. Risotto takes time, but its worth it.
At the last minute i threw in some fresh baby spinach and lemon zest and juice.
I also boiled some broccoli and then finished it by baking it in the oven with olive oil, salt, pepper, and Parmesan cheese.
I marinated my chicken in olive oil, fresh thyme, and lemon zest. I seared it in a VERY hot pan on both sides, and then finished it in a 350 degree oven.
Andy boy cleaned up and ate it all up. best feeling in the world.