Dutch Oven Herb Garden Risotto

Ingredients

120 g chopped celery

60 g chopped onion (white or yellow, not red)

220 g arborio rice

65 g toasted pine nuts

25 g of butter

1.5 liters of hot veggie stock

60 ml of cold white wine

One large handful of assorted fresh herbs

60 ml extra virgin olive oil

Plenty of parmesan

1 lemon

Preparation

Begin by chopping your celery and onions. Dice them finely, the smaller the dice the faster they will cook. Heat up your veggie stock and while it’s cooking, make your herb oil.

Chop your handful of herbs finely and in a small bowl, combine with the olive oil. Season with salt and pepper and set aside. You can use a small food processor bowl or a mortar and pestle for this job but finely chopped herbs mixed with the oil will work well enough!

When the veggie stock is nice and hot, heat up the butter in your Kana Dutch Oven and as it melts, stir in the celery and onions and season with salt and pepper. Add the arborio and stir to get the grains all coated with the butter. After a minute or so, add the white wine, and stir continuously until the liquid has absorbed. Then, one ladleful at a time, add the veggie stock to the rice. Do not add the next ladleful until all (or most!) of the liquid has absorbed from the previous splash.

When your stock is almost finished, taste a few of the rice grains. They should be pretty soft, and cooked but still retaining a little bit of bite. When you are satisfied with the rice, remove from the heat and stir in a squeeze of lemon juice, the zest, and lots and lots of grated parmesan and season again with salt and pepper.

Top the risotto with a drizzle of your herb oil and when serving into bowls, top with another drizzle!