Salud Napa’s Lemon Risotto

A short time ago we introduced you to our friends from Ceja Vineyards and the Salud Napa blog, and featured a beet salad recipe video from chef Gerry Castro.  That was only the beginning of a three course meal!  The second part of the meal is this delicious, tangy lemon risotto with peas topped with parmesan cheese.

You will need:  4 cups of chicken broth,  2 tbsp of extra virgin olive oil, chopped garlic (one or two cloves) , one chopped onion, 1 cup of arborio rice, chardonnay white wine, sweet peas (frozen is fine), Parmigiano-Reggiano cheese, one lemon (juice it and zest it), butter, salt, and pepper.

First, warm the chicken broth, juice and zest your lemon.   Add the olive oil into a hot pan, add the chopped onion, add the chopped garlic, and stir while cooking just until tender.  Add the arborio rice and cook while stirring for 2-3 minutes.  Next, add the white wine, and stir together for a minute to let it absorb.  Add approximately 3 generous ladles or about 3 cups of chicken broth, and turn the heat down to a simmer.   Add salt and ground pepper, and cooks while stirring for about 7 minutes, or until the rice is al dente.   Add the lemon zest, peas, a generous amount of butter and a few splashes of lemon juice.  You may add more chicken broth if needed.  At the end, top with grated parmesan cheese.

Next up, part 3, a to die for sirloin steak with red wine sauce. Stay tuned!