Risotto with lemon

Hi all

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
1 lemon
cream
parmesan cheese
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.

Succes guaranteed!

@Nigella: Thank you.

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