I served the basil risotto under salmon (and Kevin had cajun fried flounder with his - he hates salmon!). For the salmon, I seasoned it with salt, pepper and Simply Asia Sesame ginger garlic blend (link attached). It was pan seared in a deep stainless steel pan with a couple tbs of olive oil. Did about 3 minutes on each side until it was crispy and browned.
Prep time: 10 minutes
Cook time: 40 minutes
2 oz fresh Basil leaves (lightly fills 1 cup)
1 tbs extra virgin olive oil
3 garlic cloves, peeled
1 tbs fresh lemon juice
1 cup grated Parmesan cheese
1/2 tbs extra virgin olive oil
2 tbs salted butter
4 shallots, finely chopped
3/4 cup white wine
1 1/2 cup Arborio Rice
6 cups Chicken broth (I always use low sodium due to my boyfriend's heart issue)
Salt and pepper, to taste
* Optional * Save a few small basil leaves for garnish
1. In a medium sauce pan, heat chicken broth to a boil then lower to a simmer. Continue to heat on very low.
2. In a food processor, chop basil, garlic, 1 tbs extra virgin olive oil, lemon juice and Parmesan cheese. Place mixture aside for later.
3. In a large saute pan, heat oil and butter. On medium-high heat saute shallots for 2 minutes until translucent. Add rice and stir for additional 2 minutes. Add white wine and mix until absorbed.
4. Adding 1 cup of chicken broth at a time to the rice, stir constantly until each cup is absorbed (about 30 minutes -- *video below). After the last cup of broth is absorbed into the rice, add basil mixture and stir well. If risotto is too thick, add a bit more broth from the fridge. Season with salt and pepper if needed.
*Stirring is time consuming. Patience is always the best part of making risotto - the end result is always worth it! (don't mind my screaming parrots in the background!)