Gremolata Risotto

Name: Gremolata Risotto
Ingredients: 1 tbsp olive oil; 1 None onion, finely chopped; 1 clove garlic, minced; 2 None bay leaves; 1 1/2 cups Arborio rice; 6 cups hot chicken stock; 1/4 cup grated Parmesan; 1/4 cup parsley, finely chopped; 1 tbsp butter; None None Finely grated zest of 1 lemon

10 ingredients

4 steps

Ingredients

1 tbsp olive oil
1 None onion, finely chopped
1 clove garlic, minced
2 None bay leaves
1 1/2 cups Arborio rice
6 cups hot chicken stock
1/4 cup grated Parmesan
1/4 cup parsley, finely chopped
1 tbsp butter
None None Finely grated zest of 1 lemon

Directions

1

Heat olive oil in a heavy-based saucepan on medium. Saute 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 in Parmesan, parsley, butter, and zest. Season to taste.