While creating the future lesson plans for my dream counseling approach, Culinary Art Therapy, I am making sure that while touching on the topic of patience we will be making risotto. Patience is absolutely key when making risotto so make sure you know that going into this process or you are going to absolutely hate it. This is one of Antoni’s recipe… again. I’ve made this multiple times and it is always amazing.
- 7 Cups of Low-Sodium Chicken Broth
- 4 TBSP Unsalted Butter
- 1 Cup Finely Chopped Onion
- Kosher Salt
- 1 1/2 Cup Arborio/Carnaroli Rice
- 1 1/2 Cup Champagne or Dry White Wine
- 3/4 Cup Grated Parmesan
- 1 TBSP Grated Lemon Zest
- 1 1/2 TBSP Lemon Juice
- Fresh Ground Pepper
Let’s Get Cooking
Bring the chicken broth to a simmer over a medium heat, once hot reduce heat to low
In a large saucepan, melt the butter over medium heat. Add in onion + 1/2 TSP salt. Stir the onions until they have softened and become almost translucent, about 8-10 min. Add in the rice and stir constantly until the rice starts to lighten in color, about 4 min. Add in the Champagne/Wine and increase heat to med-high heat, stir constantly until all the liquid has evaporated.
Once all the liquid is gone, add in 3/4 cup of the hot broth and stir gently, scrapping down the the edges of the pot as well, until all the liquid is absorbed. You’ll continue to add 3/4 cup at at time, allowing it to get absorbed each time until the rice becomes tender and slightly creamy. Keep a fork close by for taste testing but this is where the patience comes in.
Once the rice is at the proper texture, remove from heat. Add in cheese + lemon zest + lemon juice. Stir to make sure all the cheese is melted. Then add in salt and pepper.
To serve: place in small bowls & top with more cheese & pepper.
Made with Love,