Photo: Lemon Risotto Recipe
Ingredients
- 2 shallots
- 1 rib celery
- 1/4 cup unsalted butter
- 1 tablespoon olive oil
- 1 1/3 cups risotto rice, preferably Arborio or Vialone Nano
- Approximately 1 quart vegetable stock
- 1/2 unwaxed lemon, zested and juiced
- Needles from 2 small sprigs fresh rosemary, finely chopped
- 1 egg yolk
- 4 tablespoons grated Parmesan, plus more, for garnish
- 4 tablespoons heavy cream
- Good grating black pepper, preferably white
- Maldon or other sea salt, to taste
Directions
Put the shallots and celery into a mini food processor and blitz until they are finely chopped. 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 stick. 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 the simmering point.
Put 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.
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.
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 Parmesan if you wish, check the seasoning and dive in.
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By kellyandrick
New Jersey
on December 22, 2012
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This was very good, BUT I had to deviate from the recipe substantially to get it "lemony" enough. I have been making risotto for years. You always need to add something acidic before the broth. Normally, this is wine. Here, I used the juice of 1 whole lemon to start and let it absorb into the arborio first, then proceeded with the hot low-salt vegetable stock (more than recipe calls for. I also added chopped Italian flat leaf parsley and a touch of mascarpone to make it creamier in lieu of more butter, but better texture. I also added a touch more lemon zest and a bit more fresh lemon juice to highlight the lemon aspect of the flavor. If you want it to taste like lemon, which my family likes, this is needed to kick it up a notch. Without the extra lemon upfront before the stock, the recipe would have been good, not great. Arborio is fine, but I prefer risotto with the creamier carnaroli (the caviar of rice to most Italians or vialone nano rice, if you can find them (look online.
By knomz
on March 27, 2012
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I love this recipe - one of my standbys for years. Goes great with roast chicken and some steamed green beans. You can't really follow an exact recipe when it comes to risotto, though - you have to just keep adding stock until it is al dente and then add the cream mixture. If you go too long, your risotto will be gluey. It takes practice, unfortunately, but once you get it down the effort is worth it!
By GuiPizzato
on February 03, 2012
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Good recipe but: no cream on risottos, please!!!!!!
Read all 22 reviews