Lemongrass Risotto - Thermador PROFESSIONAL Series Recipes

LEMONGRASS RISOTTO

INGREDIENTS
1 shallot
1 – 2 garlic cloves
3 tbsp. olive oil
1¼ cups risotto rice
3 stems lemongrass, in pieces
1 ⁄ cup and 3 tbsp. white wine
3
2 – 2 ⁄ cups vegetable broth
1
3
4 tsp. butter
2 oz. parmesan, freshly grated
Salt
White pepper
Peel and finely chop the shallot and garlic.
Add the diced shallot, garlic, olive oil, risotto rice, lemongrass, white wine and hot
vegetable broth to the baking pan. Mix together thoroughly and cook as indicated.
Stir once halfway through the cooking time.
After cooking, stir in the butter and grated Parmesan. Season with salt and pepper
and serve immediately.
KITCHEN TIP:
To use lemongrass, trim the fibrous ends and slice what remains into 3"– 4"
sections. Cut each section in half lengthwise, exposing the layers. Rinse pieces
under cold water to remove any grit.
COOK'S TIP:
Instead of lemongrass, the risotto can be made with finely chopped
vegetables (carrots, celery and leek), dried mushrooms, finely sliced radicchio
or sundried tomatoes.
Serves 4
SIDE DISHES, VEGETARIAN DISHES
SETTINGS
STEAM CONV, 325°F
25 minutes
Baking Pan
2 2
AND CASSEROLES
28