72 Hour Risotto

Watching food documentaries makes me crave specific foods, and this time it was risotto 🙂

More cooking: https://youtube.com/playlist?list=PLZ2Z4E_-Ac4-dXWGKUnpGZSceeOmxE4Ud&si=Lvttp0xBlsxJI40w

CHAPTERS
00:00 Intro
01:24 Part 1: Lemon
01:47 Part 2: Stock
03:00 Part 3: Risotto
04:16 Final tasting

PRESERVED LEMON
3 lemons
2 tbsp salt
Olive oil (enough to cover lemons)

1. Slice up lemons
2. Toss in salt
3. Press down into jar and cover with olive oil
4. Leave on the counter for 3 (up to 5 days) to ferment

STOCK
1 small chicken
2 onions
2 carrots
3 cloves of garlic
2 bay leaves
Handful black peppercorns
Salt (to taste)

1. Add all ingredients into pot
2. Cover with water
3. Bring water to boil
4. After 1 hours, skim the gunk from the top
5. Leave to simmer for 4 hours
6. Strain the stock and put in fridge overnight
7. Scrape off the layer of fat at the top (save it for cooking something else!)

RISOTTO
Olive oil
2 shallots
3 garlic cloves
1/2 cup preserved lemon (blended)
Salt (to taste)
1.5 cups arborio rice
4.5 cups chicken stock
2 tbsp unsalted butter
Some parmesan
Some thyme

1. Mince garlic and shallots
2. Blend preserved lemon into fine puree
3. On a separate stove, heat up the stock to a gentle simmer
3. Lightly sautee garlic and shallots in pot with olive oil
4. Add preserved lemon puree, lightly sautee
5. Add a generous pinch of salt and 3 tbsp of brine from the preserved lemon
5. Add rice, lightly sautee
6. Add stock to the rice ladle by ladle, stirring continuously between each round until all the liquid is absorbed
7. Repeat until there’s no more stock and the rice is soft with a slight bite
8. Remove from heat, add butter and grated parmesan
9. Serve with a sprinkle of thyme on top

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#risotto #lemon