Lemon Risotto

Servings: 2

Price per serving: $14.28

Source: www.nigella.com

Lemon Risotto


· 2 shallots· 1 stick of celery· 60 grams unsalted butter· 1 tablespoon olive oil· 300 grams risotto rice (preferably vialone nano)· 1 litre vegetable stock (e.g., Marigold stock/bouillon powder)· zest and juice of ½ unwaxed lemon· needles from 2 small sprigs of fresh rosemary (finely chopped)· 1 large egg yolk· 4 tablespoons grated parmesan cheese (plus more to sprinkle)· 60 millilitres double cream· maldon salt (to taste)· pepper (preferably white)


Step 1Step 2Step 3Put the shallots and celery into a Magimix and blitz until they are a finely chopped mush.Step 4Heat half the butter, the oil and the shallot and celery mixture in a wide saucepan, and cook to soften the mixture for about 5 minutes, making sure it doesn't catch. Mix in the rice, stirring to give it a good coating of oil and butter. Meanwhile, heat the stock in another saucepan and keep it at simmering point.Step 5Pour a ladleful of the stock into the rice and keep stirring until the stock is absorbed. Then add another ladleful and stir again. Continue doing this until the rice is al dente. You may not need all of the stock, equally, you may need to add hot water from the kettle.Step 6Mix the lemon zest and the rosemary into the risotto, and in a small bowl beat the egg yolk, lemon juice, parmesan, cream and pepper.Step 7When the risotto is ready - when the rice is no longer chalky, but still has some bite - take it off the heat and add the bowl of eggy, lemony mixture, and the remaining butter and salt to taste. Serve with more grated parmesan if you wish, check the seasoning and dive in.Step 8Step 9