Bracingly fresh, absolutely delicious, serve by itself or with fish or chicken. New to risotto? Learn tips and tricks from master risotto maker, chef Alberto Alboreggia.
| 2 med | shallots, chopped fine |
| 1 stick | celery, finely chopped |
| ¼ c | unsalted butter, divided |
| 1 t | olive oil |
| 1½ c | Vialone Nano or other risotto rice |
| 4 c | water (or parmesan stock, recipe below, veg or chicken stock) |
| ½ | lemon, zested and juiced |
| 4 T | finely grated Parmigiano Reggiano (plus more to garnish) |
| Maldon salt (to taste) | |
| pepper (preferably white) |
Heat the shallots and celery in a saucepan with half the butter and the oil to soften. Do not brown. Add the rice and stir to completely coat each grain in the fat (this process is called tostatura and is integral to making outstanding risotto). Meanwhile, heat the water/stock in another saucepan to simmer. When the rice is fully coated, add a ladle of liquid to the rice and stir until it is absorbed. Keep doing this ladle by ladle until the rice is al dente, about 20 minutes. (This is surprisingly relaxing.) When the risotto is creamy, yet with a bit of bite, at the centre of the grain, mix in the lemon zest, the rest of the butter and the grated cheese.
Serve with more lemon zest and more cheese grated over if desired.
Serves 4-6.
Parmesan Stock
How to make something delicious out of something you could just throw away.
Scrape away the name stamp and any moldy bits from Parmigiano rinds and stash in the freezer.
When you have 6-8 rinds: sauté onion, carrots and celery in olive oil until soft. Add 6 or so cups water, whole peppercorns, bay leaves and the rinds. Simmer for about 4 hours, then strain to remove all the solids. Use right away or keep in the freezer.
Makes 4-6 cups.
