CHEF FEATURE
LEMON RISOTTO
Try this recipe yourself and find many others contributed by the talented chefs of Oceania Cruises in “ Taste the World : The Food and Flavors of Oceania Cruises ” available at booksellers worldwide . Not only does it contain many delicious recipes , but there are also stunning photos and anecdotes from the chefs .
The optional preserved lemon garnish recipe requires a 4-to-6-week wait time .
Serves 4
INGREDIENTS
RISOTTO 2 tablespoons butter 1 tablespoon extra-virgin olive oil 1 cup finely chopped shallots 1 thyme sprig ½ cup dry white wine , preferably Northern Italian 1 cup Arborio rice 3 cups chicken stock , hot 1 cup shredded Parmigiano-Reggiano 1 cup fresh peas , blanched 3 tablespoons lemon zest 1 tablespoon minced Preserved Lemon ( see below ) Kosher salt and freshly ground white pepper PRESERVED LEMON GARNISH 6 unwaxed lemons 2 / 3 cup kosher salt 1 ¼ cups lemon juice , plus more as needed
RISOTTO METHOD
01 In a large heavy-bottomed rondeau over medium-high heat , warm the butter and oil . Add the shallots and thyme and sweat the shallots until soft , about 3 minutes .
02 Add the wine and simmer until the alcohol evaporates , about 2 minutes . Remove the thyme and decrease the heat to medium .
03 Using a wooden spoon , stir in the stock ¼ cup at a time , allowing the rice to absorb the stock before adding more . Continue , stirring constantly , until all stock is absorbed and the rice is creamy and al dente , about 17 minutes .
04 Stir in the cheese , peas and lemon zest .
05 Garnish with the preserved lemon and season to taste with salt and pepper .
OPTIONAL PRESERVED LEMON GARNISH METHOD
01 Wash the lemons very well , scrubbing thoroughly . Cut each lemon into 6 wedges and remove the seeds .
02 Place the lemons in a sterilized glass jar and add the salt and lemon juice , adding more juice if needed to ensure the jar is nearly full and the lemons are completely covered .
03 Seal the jar with an airtight lid and store in the back of the refrigerator . Rotate the jar daily for the first week .
04 Lemons will be ready to use after 4 to 6 weeks . To use the lemons , use a paring knife to remove the salty flesh and pith from the rind . Discard the flesh and pith . Slice , dice or mince the rind for use .
“ I think the greatest way to travel is to taste the world through its food and wines and study the culinary traditions of a place just as energetically as one studies the architecture , art or history of a place .”
KATHRYN KELLY
TOP THREE
01
WHAT IS THE ONE INGREDIENT YOU COULDN ’ T LIVE WITHOUT ?
Extra virgin olive oil , which like wine , takes on the flavors of its terroir .
02
WHICH CITY IN THE WORLD DOES THE BEST FOOD ?
Austin , Texas – but where we travel , it would have to be Istanbul .
03
WHICH DRINK MAKES THE PERFECT SUNDOWNER ?
A sbagliato on the canal in Venice .
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