Even though I’ve only worked in one restaurant for one month (oh my heavens! I hated it), I’ve been involved in some way with independent/small business restaurants my entire life. My dad is organic produce farmer. His clientele is composed of the nice restaurants in the city, which meant that I ate way above my socioeconomic class.
One thing that a lot of the nice Italian restaurants have is a daily risotto. They’re always a unique, but delicious dish. They never look very special, but they’re always really, really good. I would usually stick to pasta though, as it was cheaper.
You can definitely make a really nice risotto at home for a fraction of the price out. Most of those places wanted anywhere from $15-$22 for their risotto depending what was in it. I have definitely successfully made risotto that tasted just as good as at a nice restaurant.
I’m exited for this recipe because this risotto is partly baked! I’d never heard of this method before, but it looks and sounds awesome! Risotto is a really nice side dish or full meal if you add some protein. Check out the recipe on the next page!
I love risotto because you can customize it really however you want! One of the specials that I often saw in that month of working at that restaurant was a risotto with some really beautifully charred peppers on top. I honestly don’t remember the type of pepper, but it was of Italian origin. It was beautiful and delicious. They also had like seafood risotto. Good stuff.
Thanks to Kelsey at Momtastic for this wonderful recipe!
- 2 tablespoons olive oil
- 2 large shallots, finely chopped
- 3 cloves garlic, finely chopped
- 2 ¼ cups arborio rice
- 1 1/3 cups white wine
- 4 ½ cups vegetable stock
- Zest and juice of 3 lemons (Meyer lemons are great for this)
- 1 cup grated Parmesan cheese 1 teaspoon kosher salt
- Preheat the oven to 375F. Lightly oil the inside of a 9×13 baking dish and set aside.
- In a large saute pan heat the oil and add the shallots and garlic. Cook them over medium heat until they are soft and translucent, about 5 minutes. Stir in the rice and cook it for about 2 minutes, stirring so the rice gets completely coated with the oil.
- Pour in the white wine and scrape up any browned bits from the bottom of the pan and simmer until the wine is absorbed, about a minute or two. Finally, reduce the heat to low, stir in the vegetable stock and simmer for about 6 to 8 minutes. Then stir in the Meyer lemon juice and zest, the Parmesan cheese and the salt.
- Pour the mixture into the baking dish and sprinkle the rest of the cheese on top. Cover the dish with foil and bake for 30 minutes. Remove the foil for the last five minutes to allow the top to brown slightly. Serve hot.
For more stellar recipes and great step-by-step photos, visit Momtastic.