Red Lentil Risotto
Ingredients:
4 cups vegetable stock
1 or 2 sprigs thyme
2 dried bay leaves
1 tablespoon extra virgin olive oil
1 medium shallot, finely diced
2 ribs of celery, finely diced
1/4 cup sherry or red wine
1/3 cup arborio or bomba rice
1 cup dried red lentils*
1 tablespoon tomato paste
1/2 cup grated Parmesano-Reggiano (optional)
sea salt, to taste
Instructions:
Bring the vegetable stock to a light simmer in a medium sauce pot. Add the thyme sprigs and bay leaves. Keep the stock simmering while you make the risotto.
Heat the olive oil in a large skillet over medium until shimmering. Add the shallots and celery and saute until soft, about 5 minutes. Pour in the sherry and simmer until mostly evaporated. Breathe in deeply – the cooking aromas are amazing.
Add the rice and push the grains around for a minute or two, coating them with the pan juices. Add 1/2 cup of the warmed stock and stir (tip: standard U.S. ladles hold 1/2 cup). When most of the stock has been absorbed, add another 1/2 cup. Continue for about 10 minutes (or 4 stock additions). (You’re giving the rice a head start because the lentils take less time to cook.)
Add the dried lentils, a big pinch of salt, and another 1/2 cup of stock, stirring well, then the tomato paste. Continuing adding stock as it is absorbed, and all the while stir-stir-stir. Taste the risotto – it’s ready when both rice and lentils are plump and al dente. This will take about 10 to 20 minutes, once you add the lentils. (If you run out of stock, use water.)
Add more salt if necessary, and stir in the cheese. Serve immediately. Still tastes great the next day, but the lentils will have lost a bit of their firm oomph.
*Red lentils are faster cooking than green or brown. If you use green or brown, you’ll need to cook them longer than noted here.