I used to think Risotto, my all time favourite meal, was this delicious mysterious dish
that could be enjoyed only in the best of Italian restaurants.
Then one day while channel surfing I came upon a cooking show where
(get this) a French chef was teaching the Italian host how to cook Risotto.
He sautéd minced onion and garlic in some olive oil,
added some rice,
deglazed with white wine,
gradually stirred in heated chicken broth,
added some freshly grated Parmesan and ground pepper.
The result was this beautiful creamy bowl of heavenly rice.
Too easy!
No more mystery!
The basic ratio of broth to rice is 4 cups to 1 cup rice,
the rest is personal taste.
On our boat (remember – one-burner galley stove)
the process is a bit trickier,
not in the cooking but in the ‘what’s first, what’s next’ planning.
I needed heated chicken broth so that came first…
…I’ve been using this Kuhn Rikon 4th burner now for 3 years
and find it indispensable (broth heated and set aside)
…it helps to have all the ingredients prepped and assembled in advance…

…because when the cooking starts you need everything at hand…

…some fresh slivered basil added at the end and supper was ready…
(my love affair with Kuhn Rikon continues with this
Cook and Serve Pot with it’s little neoprene coat
that keeps food hot for a good 2 hours)
I get no monetary benefit from promoting these products,
but I find the quality and usefulness perfect for us on the boat.

…Captain Francois grilled some lemon chicken on the barbecue
as his contribution to dinner…

4 cups heated chicken broth
garlic cloves, minced (amount is up to you, I used 3)
1/4 cup chopped onion
2-3 tbsp olive oil
white wine (enough for a couple of swirls around the pan to deglaze)
1 cup Arborio rice
1 cup grated Parmesan
1/4 cup Boursin pepper cheese
2-3 tbsp fresh lemon juice
2-3 tsp grated lemon rind
several leaves of fresh basil
(stack leaves, roll then sliver with a sharp knife)
Sauté garlic and onion gently in heated olive oil
Add rice and sauté for a minute or two.
Deglaze with wine.
Add broth a cup at a time, stirring frequently until each addition is almost absorbed.
By the time the 4th cup is added the rice should be getting creamy
and by the time is is absorbed the rice should be al dente.
Stir in the Parmesan,Boursin, and lemon juice and rind.
Garnish with Basil and you’re ready to dive into a wonderful, flavourful creamy Risotto.
My next favourite thing about Risotto is the left-overs…
If you should have left-overs
(which we did because we served it as a side dish)
here is how I prepared it for brunch the next day…
2 cups Risotto
2 eggs
1/2 cup grated Parmesan
1/2 cup bread crumbs
(I had Panko onboard so used that but any will do)
1 cup bread crumbs for coating
olive oil for frying
lemon wedges for garnish
Mix Risotto, eggs, Parmesan and 1/2 cup crumb together.
The real Arancini are formed into balls about 2″ each,
coated in crumbs then fried in batches in oil.
For us on the boat, that’s a lot of oil and a lot more work than I care for,
so I made the Arancini into little 3″ cakes,
coated in crumbs,
then fried in a small amount of oil on each side until nicely browned.

2 responses to “RISOTTO ON A BOAT”

  1. […] impressions? YUM!     Click to check out more Galley Kat Risotto recipes… Lemon Basil Risotto Pumpkin Risotto Preserved Lemon and Spring Vegetable Risotto Fresh Mushroom Seafood Risotto   […]

  2. […] 23, 2014 Now that I have perfected my basic Risotto on a Boat and since I have some shrimp in the cooler and a beautiful bouquet of basil begging to be […]

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