Preparation Time:
20
minutes
Cooking time:
40
minutes
Energy level per serving:
unknown
Saturated fat level per serving:
unknown
Carbohydrates level per serving:
unknown
Gi level per serving:
unknown
Number of servings:
6
This recipe has been visited
4907
times
This always takes longer than I imagine it will, but is always good and never any left. Another recipe from a weekend supplement many years ago, adapted a smidge over time, but a firm favourite all the same.
Posted by:
Jo
on
03 June 2008
Cooking Steps:
Coarsely chop the celery leaves and put aside.
Chop the celery stalks finely, together with the onion.
Bring the stock gently the boil.
Put half the butter in a large, heavy saucepan and stew the onion and celery on a low heat for five minutes. Add the rice, stirring until it has absorbed all the butter and starts to stick to the sides of the pan.
Add the tomatoes, stir well and cook for a few more minutes until that starts to stick.
Start adding the hot stock to the risotto ladle by ladle, stirring as you go, but only adding more when it has been absorbed, approx. every 3 minutes, until the rice is about cooked.
In a frying pan, heat the oil, add the garlic and throw in the celery leaves before the garlic has a chance to brown. When these have wilted add the mixture, together with the lemon zest, to the risotto.
Cut the mozzarella into small cubes. As soon as the rice is cooked but still has a bit of bite, add the mozzarella and season well.
Once the cheese begins to melt and forms stringy bits, add the remaining butter.
When everything is completely mixed, serve with plenty of parmesan.