Nothing better after a hot spell, than a cool day. You can just feel the tension leaving as the temperature drops. Heaven. 🙂
And after salads, and salads, and salads (and I do like a salad), a bit of comfort food was appreciated, as was the 20 minutes of midday therapy, stirring the fragrant pot. I have to tell you, this recipe smells SO good while it’s cooking, and it tastes even better. Nigella I love you…..
Lemon Risotto – page 43 from Nigella Lawson’s book – Nigella Bites.
- 2 spring onions (shallots)
- 1 stick of celery
- 60g butter
- 1 tablespoon olive oil
- 300g risotto rice
- 1 litre vegetable stock (I use chicken stock though)
- zest & juice of 1/2 lemon
- needles from 2 small sprigs of fresh rosemary (finely chopped)
- 1 egg yolk
- 4 tablespoons of grated parmesan (plus more to sprinkle)
- 4 tablespoons cream
- Salt to taste
- pepper (Nigella says white – I use black)
Finely chop (or blend in a food processor) the spring onions and celery until mushy.
Heat half the butter, the oil and the onion and celery mush in a wide saucepan, and cook to soften the mixure (about 5 minutes), making sure it doesn’t catch. Mix in the rice, giving it a good coating of oil and butter. Meanwhile heat the stock in another saucepan and keep it at simmering point.
Pour a ladleful of the stock into the rice and keep stirring until the stock is absorbed. The add another ladleful and stir again. Continue until the rice is al dente. You may not need all of the stock, or you may need to add more hot water from the kettle as you go.
Mix the lemon zest and resemary 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 in 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.
Consumed with gusto by one happy lady and 2 happy children for lunch – no leftovers.