Risotto burro e Parmigiano

Ingredients

• 3 litres vegetable stock (use a gluten-free stock if you want make this recipe gluten-free)
• 400 g carnaroli rice
• Sea salt flakes
• 150 g butter, cubed, room temperature
• 80 g Parmigiano Reggiano, freshly grated
• Extra virgin olive oil, for drizzling
• 5 g lemon myrtle powder

Resting time: 1 minute

Instructions

1. Heat the vegetable stock in a large saucepan until simmering.
2. Heat the rice in a second, heavy-based saucepan over medium heat, toasting until hot to the touch (this technique is known as tostatura).
3. Add the hot stock to the rice a ladleful at a time, stirring well after each addition over low heat for 15-20 minutes, or until the rice is al dente (with a slightly firm, starchy bite in the centre). Season to taste with salt. The risotto should be creamy and slightly soupy.
4. Remove from the heat, cover and allow to rest for 1 minute. Add the butter, Parmigiano Reggiano and a generous drizzle of olive oil to the pan. Use a wooden spoon and shake the pan to beat the risotto to a creamy consistency, melting the butter and adding extra stock as needed to get the right consistency (this technique is known as mantecare).
5. Spoon the risotto between plates, tapping each plate gently on a tea towel covered work bench to flatted out on the plate. Sprinkle with a ground lemon myrtle and serve.

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