Recipe

Gremolata risotto

Mar 29, 2014 1:00pm
  • 5 mins preparation
  • 40 mins cooking
  • Serves 4
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Ingredients

Gremolata risotto
  • 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

Gremolata risotto
  • 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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