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Strawberry Pineapple Salsa

Ingredients:
4 rings fresh pineapple chopped into chunks
12 strawberries cut into quarters
1 small red onion chopped fine. (Use half for salsa, reserve half for risotto)
Jalapeño pepper minced
Fresh basil and mint chopped
Juice of one lemon
1/2 tsp sugar
Mix all ingredients together and refrigerate for at least 2 hours.
Grilled Chicken Breast
4 boneless and skinless breasts
Salt and Pepper
Melted butter and juice of half lemon (to baste while grilling.
Grille 6 minutes a side or until done.
Lemon Risotto

Ingredients
4cups chicken stock
2 cups water
1 tbsp extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, finely chopped
1 cup Arborio rice
2 lemons (zested)
1/2 cup white wine
1/2 tsp sugar
2 tbsp butter, cut into small pieces
1/2 cup grated pecorino or parmesean cheese
2 tbsp slivered mint leaves
2 tbsp shredded or torn basil
Salt and freshly ground black pepper
In a large pot, heat the stock and 2 cups water over medium low heat.
In a pot or large skillet with a rounded bottom, heat the extra-virgin olive oil over medium to medium-high heat. Add the onions & garlic to pan and saute to soften 3 to 4 minutes. Stir in the rice and add the zest of 1 lemon. Heat the rice for 1 to 2 minutes, then add the wine and cook until evaporated. Add in the hot stock, a few ladles at a time, and stir for a minute with each addition, to develop the starch and the creamy aspect. Total cooking time will be about 18 minutes or so. Keep adding stock each time the pan starts to become dry at the edges. While the rice cooks, peel and supreme or section the flesh of a lemon and finely chop. Sprinkle with a 1/2 teaspoon sugar. When rice is cooked to al dente, stir in the butter, lemon sections, juice of 1 lemon, the cheese and herbs. Season with salt and Pepper to taste.

Thanks to Chef: John Licata

licata