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1 ½ cups Arborio risotto rice ((Note 1))

4 cups chicken stock (, low sodium (or vegetable))

½ onion (, finely diced (brown, white, yellow))

1 garlic clove (, finely minced (large!))

30g/ 2 tbsp butter (, unsalted, cut into 1.5cm / ½" pieces)

½ tsp black pepper

⅓ cup parmesan cheese (, finely grated (store bought pre grated is fine))

30g/ 2 tbsp extra butter (, unsalted, cut into 1.5cm / ½" pieces (Note 3))

2 tsp lemon rind ((1 lemon))

3 tbsp lemon juice

1 tbsp parsley (, finely chopped)

2 tbsp chives (, finely chopped)

3 tbsp dill (, finely chopped)

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1. Preheat oven to 180°C/350°F (all oven types).

2. Heat stock: Heat up the chicken stock until just before boiling using whatever method suits - stove or microwave.

3. Pour everything into casserole dish: Pour the stock into a small casserole pot ~24cm/10" wide. Then add all the remaining Risotto ingredients - rice, butter, onion, garlic, pepper.

4. Bake 35 minutes: Cover with lid or foil, bake 35 minutes or until rice is just cooked - tender but not mushy. The risotto will still look liquidy - that's what you want to ensure risotto is creamy at the end!

5. Stir vigorously: Remove from oven, stir ta few times to break up rice. Add finishing butter and parmesan, then stir vigorously until the watery liquid becomes creamy, and mostly evaporates/gets absorbed.

6. Goal - oozy and creamy:The risotto should be oozy and creamy, not thick, gluey or stodgy. If it gets too thick, add 1 tbsp of boiling water at a time to loosen it up, stirring well after each addition.

7. Taste for salt: Taste for seasoning and adjust (I find it's just right).

8. Serve asap! Serve while hot and creamy, topped with more parmesan if desired!

9. Add lemon rind, juice and herbs, stir through gently just before serving.

Notes

Reheating risotto (this one reheats well!)

Ordinarily you will read in recipes that risotto does not keep well and that leftovers are just good for making Arancini balls. And there’s no denying that risotto is at its best when freshly made!

However, if you cook the risotto rice so it is just al dente tender (rather than mushy and soft) and the risotto is creamy enough (like pictured) it actually reheats very well. Nice and creamy, and 100% delicious!