RECIPE
ARBORIO RISOTTO WITH WHITE WINE AND MANCHEGO Ingredients: 5 cups of chicken broth, kept hot in a separate pot 2 tablespoons of olive oil 1 finely chopped onion 2 cloves of garlic, minced 1½ cups of Arborio rice Salt and freshly cracked black pepper, to taste 1 cup of white wine 1/2 cup of shredded manchego cheese
On medium-low heat, warm the olive oil and add the chopped onion. Cook gently until tender. Add the garlic and cook, stirring, until it begins to smell wonderful. Add the rice, and stir so that the grains are coated. Add a splash of the hot chicken broth and a glug of the wine into the mixture and cook, stirring, until the liquid has been absorbed. Continue with more increments of wine and stock, stirring after each addition, until all of the broth and wine has been absorbed and the rice is creamy and tender. This process will take about 20 minutes, total. You should stir it often, but needn’t do so constantly, so you can work on other projects while keeping an eye on your risotto. Once the rice is tender enough, remove from the heat and stir in the manchego. Season with salt and pepper to taste.
To our dear Lakelander readers, I hope this Kitchen Skills guide to fish has you feeling more well-armed than an octopus and ready to take the bait and tackle incorporating seafood as a regular part of your diet. All squidding aside, I’m sure you’ve haddock enough of this clownfish humor, so consider yourself off the hook until next time. Have a happy and delicious New Year! Lakeland Seafood Market 320 W. Memorial Boulevard Lakeland, FL 33815
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