Last Resort Risotto

4 servings
20 min prep time
45 min total time

Anticipating a power outage on her farm in Vermont, Gesine Bullock-Prado cooked up this incredible risotto using our Crème Fraîche and other perishables.

Ingredients

2 tablespoons olive oil

4 tablespoons butter , divided

1 small onion, finely chopped

4 cloves garlic, minced

1 medium red bell pepper, finely chopped

1 1/4 cups arborio rice

1 cup sake or dry white wine

1 lemon, for juice and zest

4 cups low sodium chicken stock

1 cup freshly grated parmigiano reggiano

1/2 cup Vermont Creamery Crème Fraîche

1 tablespoon minced fresh rosemary

Salt and pepper , to taste

Rosemary springs, for garnish

Directions

  • STEP 1

    Heat olive oil and 2 tablespoons butter in large saucepan until butter has melted. Add  onion, garlic, and red pepper over medium-high heat. Saute until just tender. Add arborio rice and stir until outer bit of rice just begins to look translucent.

  • STEP 2

    Pour sake or white wine and lemon juice into rice mixture,  Reduce heat to medium. Stir constantly until moisture is almost completely absorbed into rice. Using a ladle, pour about 1/4 cup of stock into rice mixture and continue stirring until moisture is absorbed. Continue adding stock, a ladle at a time, stirring between each addition constantly until the moisture is absorbed and rice is just soft but holds a very slight al dente bite (if this doesn't appeal, simply continue adding stock until the rice's texture is to your liking and if you run out of stock, start using warm water).

  • STEP 3

    Lower heat to low and immediately stir in remaining 2 tablespoons butter, crème fraîche, parmigiano, minced rosemary and lemon zest. Season to taste. Cover risotto tightly with a lid while you gather your bowls and utensils.

  • STEP 4

    Divide risotto evenly among bowls and top each with a sprig of rosemary. I serve either with a lightly seasoned chicken breast or shrimp or whatever is in the fridgethat needs to find a home on my plate before the power goes out.

G Bakes!

G Bakes!_Image

G Bakes!

Gesine Bullock-Prado, the author of the baking memoir My Life from Scratch and the cookbooks Sugar Baby, Pie it Forward and Bake it Like You Mean It, lives in Hartford, Vermont with three dogs, eight chickens, twelve Indian Runner ducks, nine geese and one wonderful husband. Her sweets have been feature on the Today Show, Fox and Friends, ABC's the Revolution, The Rachel Ray Show, Food Network, Better Homes and Gardens, Ladies Home Journal, In Style, Elle Decor, Shape Magazine and People Magazine. To learn more about Gesine, her books, or recipes, visit her blog.