Recipes for Steam Cooking

Side diSheS, Vegetarian diSheS
and CaSSeroleS
28
LEMONGRASS RISOTTO
INGREDIENTS
1 shallot
1 – 2 garlic cloves
3 tbsp. olive oil
1¼ cups risotto rice
3 stems lemongrass, in pieces
1
⁄3 cup and 3 tbsp. white wine
2 – 2
1
⁄3 cups vegetable broth
4 tsp. butter
2 oz. parmesan, freshly grated
Salt
White pepper
SETTINGS
STEAM CONV, 325°F
25 minutes
Baking Pan
22
Peel and nely chop the shallot and garlic.
Add the diced shallot, garlic, olive oil, risotto rice, lemongrass, white wine and hot vege-
table broth to the baking pan. Mix together thoroughly and cook as indicated. Stir once
halfway through the cooking time.
After cooking, stir in the butter and grated Parmesan. Season with salt and pepper and
serve immediately.
KITCHEN TIP:
To use lemongrass, trim the brous ends and slice what remains into 3”– 4”
sections. Cut each section in half lengthwise, exposing the layers. Rinse pieces
under cold water to remove any grit.
COOK’S TIP:
Instead of lemongrass, the risotto can be made with nely chopped
vegetables (carrots, celery and leek), dried mushrooms, nely sliced radicchio
or sundried tomatoes.
Serves 4