Baked risotto..with Lemon (serve with whatever else you want)
No time to stand in your Manolos and stir risotto? Just throw it in the oven and bake it. Ridiculously easy it will take more time to write this than cook it. All you do is throw the rice in a baking dish and pour over the stock. Bake. Then sprinkle with lemon, olive oil and tons of salt and pepper. That’s it.
You need for 4 x size 12, or 36 models
1 good drizzle of snazzy designer olive oil
1 1/2 cups arborio (or risotto) rice
4 1/2 cups chicken stock
1 good cup of the very best grated parmesan cheese
French sea salt and cracked black pepper
Unsalted butter for drizzling
1 Lemon zested and juiced
Serve with salmon and asparagus or whatever else tickles your fancy
- Preheat the oven to 180 Degrees
- Climb out of Balenciaga heels. ( the air is the same down on the earth)
- Take off Hermes Cuffs d.. Pour wine e.. Measure out rice
- Measure out stock g.. Scramble around in drawer to find baking dish
- Throw rice and stock in baking dish. Just like that. No moisterising needed
- Seal it tightly with foil. Think SKII face mask.
- Cook for about 40 mins
- Now is a good time to cook salmon and asparagus or whatever you feel like eating with the risotto
- Pour another wine
- Relax and try and read more the Sept US Vogue. It will take weeks to get through 840 pages.
- Check risotto. If it looks too moist then whack it back in the oven for a little longer so the rice soaks up more of the stock. As you are with the wine.
- Now zest a lemon or two and then chop the zest so it’s as small as your false eyelashes. If your name is Donatella then chop it more.
- When the risotto is cooked, get it out of the oven. It can be tricky to eat it there
- Throw on the lemon zest and drizzle over the lemon juice and as much chic designer olive oil as you desire. Or think possible.
- Now be very generous with the salt and pepper. Apply as you would crème de la Mer. Yes, just when you think you have finished put more on
- Give it a mix. And then taste. More salt and pepper I bet
- More wine in your glass too.
- Now grate over some parmesan if you want the extra calories.
- Go on: throw in some deliciously naughty butter too. You can starve tomorrow.
- Serve the salmon relaxing nonchalantly across the chic white risotto with its head resting on the Prada green asparagus.
- Sensational.
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