Ras el Hanout Risotto

Ease of Preparation: Medium

Yield: 4-6 Servings

The spice blend that literally translates to ‘Top of the Shop’ is the perfect thing to flavour a perfect risotto! Add seared white fish, steamed mussels or clams, or crumbled merguez sausage to really take it over the top!

Ingredients:

• 2 quarts (1.9 L) chicken broth
• 4 tablespoons (60 ml) butter, divided
• 1 small onion, finely diced
• 1 ½ tablespoons (22 ml) ras el hanout
• 2 cups (470 ml) carnaroli rice
• ½ cup (120 ml) dry white wine
• 1 lemon, juice
• Salt and pepper
• 1 cup (240 ml) grated parmesan, divided
• Chopped parsley, to garnish

Method:

In a large saucepan, heat the broth over medium heat until simmering.

Melt 2 tablespoons (30 ml) of butter in a large skillet or heavy-bottomed saucepan over medium heat.

Add the diced onion and sauté until browned, 5-6 minutes.

Add the ras el hanout and rice and stir to coat in butter, continuing to stir and cook until the rice starts to smell toasted, about 2-3 minutes.

Add the white wine and stir to combine, cooking until the wine has evaporated, 2-3 minutes.

Add about 1 cup (240 ml) of chicken broth and stir periodically until broth has evaporated, 2-3 minutes.

Continue adding broth in increments, stirring regularly, until the risotto is creamy, but rice is still al dente and most of the broth has been used.

Remove from heat, add the remaining butter and the lemon juice. Season with salt and pepper.

Stir in half of the grated parmesan. Stir constantly until butter and cheese are incorporated and a creamy sauce has formed around the rice.

Transfer risotto into serving dishes and garnish with remaining parmesan, freshly cracked pepper, and chopped parsley.

Serve immediately.