(Lentils cooked in the style of risotto)
2 Cups dried Lentils
1/4 Cup Finely-chopped shallots or onions depending on your preference
6-8 Cups chicken, fish or veal stock (canned chicken stock without MSG could be substituted but making your own stock by simply putting a Costco fryer in a crock pot and letting it cook all day with 1/4 cup each of onion, carrot and celery (all finely-chopped) yields much, much nicer results)
2 Tablespoons Olive Oil
-------------------------------------
Bring stock to low simmer in its own pan.
Heat olive oil in frying pan (with high sides or in a sauce pan that is not too deep) over medium high heat
Put lentils and onion / shallots into pan, stir constantly until onion softens
Put One Ladle of hot stock into lentil pot and stir rapidly.
When the stock is absorbed, stir in one after another ladles of it until the lentils are cooked.
You must pay attention to this - stirring very frequently. It cannot be left alone. It takes from 25 to 40 minutes depending on the type of lentils and their age (i.e. how long it takes for the lentils to become tender without being mushy).
This can be served with grated cheese but it's really quite unnecessary..
----------------------------
Although this recipe applies the Italian cooking technique for risotto to lentils, it is especially good when made with French Lentilles du Puy. The richness of this dish should make for small portions. To gild the lily a bit I have often served this with petite pork sausages about 2 inches long set atop about half a cup of the cooked lentils.