- 2 shallots
- 2 celery stalks
- 1/2 cup unsalted butter
- 2 tbsp olive oil
- 2 cups arborio rice
- 1.5L / 6 cups vegetable or chicken broth (or
- 1.5 bouillon cubes with 6 cups of water)
- 1 lemon, zest and juiced
- 1 sprig fresh rosemary (finely chopped)
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
Prepared by Kimi Abdullah, co-Founder of Petojo Food & Catering Follow on her on Instagram @kimiabdullah & Tumblr @kimieats Find Petojo Food & Catering on Instagram and Facebook @petojofood For catering inquiries, email email@example.com or call 519 488 0316
A lovely main or side dish, risotto is budget-friendly chic and the nature of its preparation is somewhat meditative, so I love to make it on a weeknight, particularly after a hectic day. The key to this dish is warming your broth so that you are add warm liquid to the pan, reducing the time it takes for your rice to soak up the liquid. When it comes to the broth, do not feel any shame for using bouillon powder or cubes. I also like to have a little extra boiled water in the kettle waiting in case I need some extra liquid.
- Chop shallots and celery using food processor, or very finely chop by hand.
- In a pot, bring your broth to a light and very gentle simmer. You want to keep your broth warm, but avoid reducing it.
- In a wide saucepan, heat 1/4 cup of butter and olive oil. Sauté shallot and celery, until soft and translucent, about 4 to 5 minutes. Add arborio rice to pan, stir to cover in melted butter and oil and toast it for about 1 to 2 minutes.
- Pour a ladleful of the broth into the rice and stir until the stock is absorbed. Repeat this step until your rice mixture is creamy but grains are not fully cooked. Mix the lemon zest and the rosemary into the risotto, continue adding broth a ladle at a time.
- The risotto is ready when the grain is bloated but no longer tastes chalky and is al dente. Remove from the heat and stir in cheese, remaining butter, lemon juice, and season with salt and pepper.