Lemon & Rosemary Risotto
Serves 2 – a light, comforting dish for quiet evenings
Ingredients
- 2 shallots
- 1 stick celery
- 60 g unsalted butter
- 1 tbsp olive oil
- 300 g risotto rice Vialone Nano preferred
- 1 litre vegetable stock homemade or using bouillon powder
- Zest and juice of ½ an unwaxed lemon
- 2 sprigs rosemary leaves finely chopped
- 1 egg yolk
- 4 tbsp grated Parmesan plus extra to serve
- 60 ml double cream
- Maldon sea salt flakes to taste
- White pepper to taste
Instructions
- Peel and roughly chop the shallots and celery. Blend together until finely minced.
- In a wide pan, melt half the butter with the olive oil. Add the vegetables and cook gently until soft, about 5 minutes. Avoid browning.
- Stir in the rice and let it toast gently in the fat — just a minute or so. Begin ladling in the warm stock, one ladle at a time, stirring often. Let each addition absorb before adding the next. Take your time.
- When the rice is nearly done — creamy but still with some bite — stir in the lemon zest and chopped rosemary.
- In a small bowl, mix the egg yolk, lemon juice, Parmesan, cream and a little pepper.
- Remove the pan from the heat. Stir in the egg mixture and the rest of the butter. Season with salt to taste. Rest briefly, then serve warm with more Parmesan if needed.
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