Name: Gremolata risotto
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 onion, finely chopped; 1 clove garlic, crushed; 2 bay leaves; 1 1/2 cup (300g) arborio rice; 4 1/2 cup hot chicken stock; 1/4 cup (20g) parmesan, grated; 1/4 cup parsley, finely chopped; 20 gram butter; 1 lemon, rind, finely grated

Gremolata risotto

Serves 4

Prep

Cook

40M

Total

45M

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Ingredients

1 tablespoon olive oil

1 onion, finely chopped

1 clove garlic, crushed

2 bay leaves

1 1/2 cup (300g) arborio rice

4 1/2 cup hot chicken stock

1/4 cup (20g) parmesan, grated

1/4 cup parsley, finely chopped

20 gram butter

1 lemon, rind, finely grated

Method

1.Heat olive oil in a heavy-based saucepan on medium. Sauté onion, garlic and bay leaves for 2-3 minutes, until tender but not brown.

2.Stir in Arborio rice, coating well with oil and onion, and cook for 1-2 minutes. Add hot stock in 1-cup measures and cook gently, stirring, until all liquid has been absorbed.

3.Continue adding stock and stirring for 25-30 minutes, until rice is tender and creamy.

4.Stir through parmesan, parsley, butter and lemon rind. Season to taste.

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