Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups Arborio risotto rice ((Note 1))
  • 4 cups chicken stock (, low sodium (or vegetable))
  • 1/2 onion (, finely diced (brown, white, yellow))
  • 1 garlic clove (, finely minced (large!))
  • 30g/ 2 tbsp butter (, unsalted, cut into 1.5cm / 1/2" pieces)
  • 1/2 tsp black pepper
  • 1/3 cup parmesan cheese (, finely grated (store bought pre grated is fine))
  • 30g/ 2 tbsp extra butter (, unsalted, cut into 1.5cm / 1/2" pieces (Note 3))
  • 2 tsp lemon rind ((1 lemon))
  • 2 - 3 tbsp lemon juice
  • 1 tbsp parsley (, finely chopped)
  • 2 tbsp chives (, finely chopped)
  • 3 tbsp dill (, finely chopped)

Instruction

  • Preheat oven to 180°C/350°F (all oven types).
  • Heat stock: Heat up the chicken stock until just before boiling using whatever method suits - stove or microwave.
  • Pour everything into casserole dish: Pour the stock into a small casserole pot ~24cm/10" wide. Then add all the remaining Risotto ingredients - rice, butter, onion, garlic, pepper.
  • Bake 35 minutes: Cover with lid or foil, bake 35 minutes or until rice is just cooked - tender but not mushy. The risotto will still look liquidy - that's what you want to ensure risotto is creamy at the end!
  • Stir vigorously: Remove from oven, stir ta few times to break up rice. Add finishing butter and parmesan, then stir vigorously until the watery liquid becomes creamy, and mostly evaporates/gets absorbed.
  • Goal - oozy and creamy:The risotto should be oozy and creamy, not thick, gluey or stodgy. If it gets too thick, add 1 tbsp of boiling water at a time to loosen it up, stirring well after each addition.
  • Taste for salt: Taste for seasoning and adjust (I find it's just right).
  • Serve asap! Serve while hot and creamy, topped with more parmesan if desired!