Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour, 30 minutes
- 12 ounces (300 g) rice
- 6 ounces (150 g) dried green lentils
- 1/2 cup unsalted butter
- 1 cup freshly grated Parmigiano
- 1 finely sliced medium-sized onion
- 1-2 tablespoons tomato paste (optional)
- 1 quart (liter) beef broth (made from bullion will do, as will vegetable)
- Salt and pepper to taste
Take a broad casserole and sauté the onion in the butter until it turns golden. Add the lentils and a ladle or two of their cooking liquid and the tomato paste if you're using it. Season with salt and pepper and cook over a brisk flame for 15 minutes, adding more cooking liquid if need be.
While the lentils are cooking, bring the broth to a slow boil.
Stir the rice into the lentils and finish cooking the risotto, adding broth a bit at a time. When the rice reaches the proper al dente texture, stir in the grated cheese, check seasoning, and serve. The risotto should not be too firm, and therefore that you shouldn't skimp on the broth at the end. As a variation, you can also prepare this as a soup, by sautéing the onion and then adding the lentils and all their broth to the pot, followed a half hour later by the rice.