I have a very, very fine risotto for you. It’s… it’s… just mindblowing tasteful!
Ingredients for 2 persons:
1 medium onion
2 stalks of celery
1 clove of garlic (optional)
200 grams of risotto rice
1 liter of stock (vegetable or chicken)
1 egg yolk
salt, pepper, fresh rosemary
Remember, risotto is slow food, it needs touch, time and attention. But the result is so rewarding. Heat some olive oil and butter in a pan, slowly heat the chopped onion, celery and garlic. Add a pinch of salt and be carefull the vegetables don’t colour too much. Then add the risotto and stir until the rice looks a bit glassy. Slowly add the stock, please don’t drown the risotto. Add the zest of half a lemon and season with the pepper (just a little) and chopped rosemary.
In a separate bowl whisk the egg yolk, cream, zested parmesan cheese and the juice of half a lemon. I guess you can use something like 50-100 ml’s of cream, I didn’t really check. Now when the texture of the risotto is good, turn down the heat, add the egg-cream-lemon juice mixture and serve.
@Nigella: Thank you.