After prep proceed to cook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C
of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half
of the lemon zest and juice / Stir in
simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to
simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or
water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest
of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still
plenty of liquid present / Optional: stir in 2 T
of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice
of lemon.
The trick is to bring them to a full boil in
plenty of water, and then lower the heat to as low a
simmer as possible, just until they're tender, then drain immediately.
For fresh (not frozen) edamame, use enough
water to allow them
plenty of space to
simmer in a large saucepan; bring to a boil, add the shelled or unshelled edamame, and
simmer for 3 to 5 minutes.