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!
-‐ Arborio Rice (2 cups)
-‐ Chicken Stock (6 cups)
-‐ Saffron (1 tbs)
-‐ Red Pepper (1/2, diced)
-‐ Green Pepper (1/2, diced)
-‐ Small Onion (1 diced)
-‐ Cooked Chicken (1/3 lb, diced)
-‐ 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
- Sweat the onion in a large pot with olive oil, saffron, chorizo.
- Add rice and cook 18 minutes. While adding chicken stock (1⁄2 cup at a time) add salt, pepper, and cayenne.
- After 18 minutes, add peppers, mussels, shrimp, cooked chicken, and cook with lid on for 3 to 4 minutes.
- Finish with olive oil that has been infused with the parmesan rime for a few hours.
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?
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:
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