LEMON RISOTTO
 NIGELLA

Photograph by Francesca Yorke

INGREDIENTS

2 shallots
1 stick of celery
60g unsalted butter
1 tablespoon olive oil
300g risotto rice, preferably Vialone Nano
1 litre vegetable stock (I use Marigold stock powder)
zest and juice of 1/2 unwaxed lemon
needles from 2 small sprigs of fresh rosemary, finely chopped
1 egg yolk
60ml (4 tablespoons) grated parmesan, plus more to sprinkle
60ml (4 tablespoons) double cream
Maldon salt to taste
good grating pepper, preferably white
Serving Size : Serves 2.
METHOD

1.Put the shallots and celery into a Magimix and blitz until they are a finely chopped mush.
2.Heat 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.
3.Pour 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.
4.Mix the lemon zest and the rosemary into the risotto, and in a small bowl beat the egg yolk, lemon juice, parmesan, cream and pepper.
5.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 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.



REVIEWS

The only problem with this recipe is that I always eat too much of it! It's got the comfort factor in it's creaminess, but the zing of lemon helps prevent it being cloyingly so.

Coby

Wonderfully delicious and great served with roasted asparagus - yummy!

Jules612000

Absolute favorite...people are always begging for more!

coon

asbolute comfort food ! delicious, so easy to make and barely no dishes to clean up afterwards !

joa2909

This has become my standard risotto recipe - I rarely make any other. It is beautiful to eat as is on its own, or as a side dish.

cremebrulee

I've had this in a restaurant and it came with a spoon full of gin nestled on the top - yummy!

Janeypoos
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