This tasty spin on traditional risotto is sure to please your family at mealtime. Have leftovers? Use your leftover risotto to make arancini balls for lunches.
Note: If you use a 1L tetra pack of chicken stock, straight from the shelf at room temperature, you don’t have to worry about warming it up, which is the norm because cold stock slows down the cooking process each time it’s added.
1 tbsp (15 mL) olive or canola oil
1 tbsp (15 mL) butter1 small onion, finely chopped
1 cup (250 mL) Arborio or other short grain rice
4 cups (1 L) chicken or vegetable stock, at room temperature or warmed
1/2 cup (125 mL) freshly grated Parmesan cheese
2 tbsp (30 mL) lemon juicefreshly ground black pepper
In a medium saucepan, heat the oil and butter over medium-high heat and sauté the onion for 4-5 minutes, until it’s soft and translucent. Add the rice and cook for another minute, stirring to coat the grains with oil and butter.
Pour in about half a cup of stock and cook, stirring, until it’s absorbed. Continue adding stock about a half cup at a time and cook, stirring (it doesn’t have to be constantly, just frequently) until it absorbs the liquid. When all the stock has been added, the rice is tender and the mixture is nice and creamy, stir in the cheese and lemon juice and stir until the cheese melts. Serve immediately, or cool and refrigerate to make arancini.
Serves 4 (or more for arancini).