Pasta Risotto

Pasta Risotto

Serves 4 to 6

6 cups chicken or vegetable stock

1 pound dried tubular pasta, like ziti or penne (don’t use elbows here, they’re too soft)

½ cup good olive oil

½ teaspoon salt

2 tablespoons tomato paste

1/3 cup grated onion (about half a small onion)

2 garlic cloves, grated on a microplane

1 teaspoon chopped fresh thyme

1 teaspoon chopped fresh rosemary

A large pinch of crushed red pepper flakes

2 – 3 teaspoons fresh lemon juice

½ cup (2 ounces) grated Parmesan

Heat the stock to a simmer in a medium saucepan.  In a Dutch-oven or a heavy pot of similar size, heat the olive oil over medium heat until it’s just shimmering.  Add the pasta and turn the heat up to medium-high.  Stir and cook until the pasta is just starting to brown on the edges.  Stir in the onion, garlic, herbs, salt, and pepper flakes to coat, cook for about 30 seconds.  Lower the heat to medium-low.

Add the hot stock, one ladle-full at a time, and stir until the liquid is almost completely absorbed before adding the next ladle-full.  Adjust the heat to keep it at a simmer while the pasta cooks.  Cook until the pasta is al dente, cooked but not thoroughly soft.  This will take at least 15 minutes, but likely no more than 20.  Turn off the heat, stir in 2 teaspoons of lemon juice, then the cheese.  Taste for salt and lemon juice, and serve immediately.

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