LAST week I was asked to do a lemon risotto, and being always eager and keen to cook, I obliged.
This recipe is a bit more complicated and requires a little bit extra love, care and attention but stick with it and give it a go, it’s so comforting and versatile. There are many variations and flavours but the principle is the same.
Ingredients
2 shallots
1 stick of celery
60g unsalted butter
1 TBSP olive oil
300g risotto rice
1 litre vegetable stock (a good quality stock, Marigold is brilliant)
Juice and zest of an unwaxed lemon
2 sprigs rosemary leaves chopped
1 egg yolk
4 TBSP fresh parmesan grated
60ml double cream
1 pinch salt
1 pinch fresh ground white pepper
Method
1) Put the shallots and celery into a food processor and blitz until they chop to mush.
2) Heat half the butter and oil and add the celery and shallot mixture. Cook out and soften for five minutes, making sure they do not catch.
3) Mix in the rice, stirring to give it a good coating of the oil and butter.
4) Heat the stock in another pan then keep it at simmering point.
5) Pour in a ladle full of the stock into the rice and keep stirring until the stock has absorbed. Then add another ladle full and stir again. Continue doing this until the rice is al dente. You may not need all the stock, alternatively you may wish to add some more water from the kettle. This process should take about 20 minutes.
6) Mix the lemon zest and rosemary into the risotto, and in a small bowl beat the egg yolk, lemon juice, parmesan, cream and pepper.
7) When the risotto is ready (when the rice is no longer chalky but still has some bite) take it off the heat and add the lemony eggy mixture, and the remaining butter and salt if you wish, Check the seasoning and then dive into it.
