This lovely risotto is textural and beautifully herby, and very easy once you get past all the stirring! Serve just before eating while it’s still soupy.
Foraged bush tucker food: lemon myrtle leaves
Recipe source: Melissa
Serves: 6 or 24 tastes
What to do:
- Pour the water and bouillon into a saucepan, and bring it to a boil. When boiling, turn down to bare simmer and add the lemon myrtle leaves.
- Peel and finely chop the onion. Squeeze the garlic cloves through the press into a small bowl.
- Wash the broccolini & shake dry. Chop the stems into ½ cm pieces and add stems to the stock, reserving the florets. Wash the leaves, strip from the stalks and finely slice the leaves.
- Heat the olive oil and butter over medium heat in the stockpot. Add the chopped onion and cook gently for about three minutes until translucent but not brown. Add the garlic and cook gently for another few seconds.
- Stir in the rice until the grains separate and begin to crackle.
- Begin adding the simmering stock, a ladle at a time, and stir in. The stock should just cover the rice and bubble. Stir every minute or so for about 15 minutes.
- After about 10 minutes, add the broccoli florets & sliced leaves to the rice and keep stirring for about another 5 minutes. When the rice is just tender all the way through but still slightly firm, usually in about 20 minutes all up, it is done.
- Meanwhile, weigh and cut the parmesan & grate it. Wash and spin dry the marjoram, strip and discard the stems.
- Add the last ladleful of stock and the rest of the broccolini in to the rice. Stir in the marjoram and parmesan, and remove from the heat. Taste now and check the seasoning. The mixture should be creamy and lose.
- Serve into the bowls and eat right away!
Notes: What sort of rice is Arborio? Why do we use this sort of rice? Why do we fry the rice off first? What does ‘yield’ mean? What do lemon myrtle leaves smell like?