LEMON-BASIL RISOTTO
Steps:
- Bring the chicken broth to a boil in a medium saucepan. Adjust the heat so that the broth is barely simmering. In another medium saucepan, heat the oil and butter over medium heat. As soon as the butter has melted, add the shallots and saute until translucent, about 2 minutes. Add the rice, stirring to coat the grains with the oil and butter. Continue stirring for another two minutes. The rice will make a pleasant tinkling sound at this point. Add the vermouth to the rice, stirring in a figure eight pattern until the liquid is absorbed. Ladle about a cup of broth into the rice. Stir frequently, again in a figure eight pattern, until the liquid is almost completely absorbed. Continue adding the liquid in 1/2 cup increments. The rice will begin to look creamy and opaque. As soon as it begins to lose its bite, approaching al dente, add broth more cautiously, using 1/4 cup at a time, and stirring almost continually. During this time, you might need to adjust your burner: the risotto should not simmer too vigorously, but the broth should look lively as you stir it into the rice. When the rice just barely maintains its crunchy center, squeeze one of the lemons into the rice, using a strainer or your fingers to catch the seeds. Taste the rice. Add as much of the second lemon as you like, in 1/4 section increments. Once you've achieved the lemon concentration you like, add any last small ladlings of broth needed to bring the risotto to its al dente conclusion. Do not feel that you must use all the broth you've simmered! Remove from heat and quickly stir in the basil, letting it wilt a bit in the hot risotto. If you wish, grate a small amount of parmesan over the risotto to serve-- but don't add too much, or the lemon flavor will be overpowered!
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