Risotto Piccata

This dish is rice with lemon and capers, like the famous chicken recipe. Makes 3 to 4 servings. Shown accompanied with sardines for a nice side dish or small plate.

INGREDIENTS

3          cups low sodium chicken broth
2          tablespoon olive oil
1          small white onion, chopped (about 1/2 cup)
2          garlic cloves, minced
½         cup white wine
1          cup Arborio or other short grain Italian rice
            grated lemon peel from 1 lemon
            fresh lemon juice from 1 lemon
¼         cup capers
1          tablespoons butter or butter substitute
¼         cup grated Pecorino Romano or other hard Italian cheese

 METHOD

Place the chicken broth in a medium sauce pan over low heat, cover and keep warm while preparing the risotto. In a large skillet, heat 2 tablespoon olive oil over medium heat and add the chopped onion.  Stir and cook for 3 to 4 minutes until just tender. Add the garlic and simmer 1 more minute. Add the rice and cook until it begins to sizzle, about 2 to 3 minutes  Pour in  the white wine and stir and simmer until almost all liquid has been absorbed.

 Add 1 cup of the warm broth and continue to simmer and stir until it is all absorbed. Continue adding small amounts of broth and stirring while simmering for about 12 minutes then add the lemon juice, lemon peel and capers with a small amount of broth. Continue to stir, simmer and add broth until the rice is al dente, about another 7 to 8 minutes. Remove from the heat, add 1 tablespoon of butter  and the cheese, stir well and let the risotto rest for 2 to 3 minutes before serving.

 Place about ½ cup onto a serving plate and add two sardines, smoked salmon, grilled Ahi tuna, white anchovies  or whatever you wish.. The lemon in the rice blends well with oily fish. Serve with Pinot Grigio