Eat Me: Try the Paella Risotto Rochelle Aytes Loves at Cantine Parisienne

Mistresses' Rochelle Aytes recently dined at NYC hot spot Cantine Parisienne and we got the chef's secret recipe to make the Risotto Paella she loved so much!

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-­‐ Mussels (1/2 lb)

-­‐ Shrimp (1/4 lb)

-­‐ Chorizo (1/2 cup, diced)

-­‐ Salt & Pepper

-­‐ Cayenne Pepper (1 tsp)

-­‐ Olive oil (1/4 cup)

-­‐ Parmesan Rime

Preparation:

1. Sweat the onion in a large pot with olive oil, saffron, chorizo.
2. Add rice and cook 18 minutes. While adding chicken stock (1⁄2 cup at a time) add salt, pepper, and cayenne.
3. After 18 minutes, add peppers, mussels, shrimp, cooked chicken, and cook with lid on for 3 to 4 minutes.
4. Finish with olive oil that has been infused with the parmesan rime for a few hours.

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We also sat down with Executive Chef Marcel Agnez to pick his brain on Cantine Parisienne's foodie philosophy...



OK!: What's your secret to making traditional french fare healthier at Cantine Parisienne?

Marcel Agnez: I use less butter, more olive oil, and lots of house-made stocks and fresh herbs for flavor.

OK!: If you could only cook one dish the rest of your life, what would it be?

MA: The perfect, crispy roast chicken.

OK!: What's your favorite ingredient?

MA: Tarragon!

OK!: How is Cantine Parisienne different from your past restaurants?

MA: I come from a fine dining background and I love the ability to use great French techniques in a more casual environment.

OK!: Describe Cantine Parisienne in one word:

MA: Ease.

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Are you going to make this Risotto Paella? Have you been watching Mistresses? Leave a comment below or tweet us @OKMagazine and don't forget to stop by Cantine Parisienne the next time you're in NYC!