October 9, 2014 by dgarnett2013
Risotto with lemon: Italian Kitchen by Anna Del Conte
Serves 4 as a first course or 3 as a main.
- 1.25 litres chicken or vegetable stock
- 60g unsalted butter
- 1 tab olive oil
- 2 shallots, very finely chopped
- 1 celery stick, very finely chopped
- 300g Italian rice, preferably Aborio
- ½ organic lemon
- 5 or 6 fresh sage leaves
- leaves from a small sprig of fresh rosemary
- 1 egg yolk
- 4 tabs freshly ground Parmesan
- 4 tabs double cream
- salt and black pepper
Bring the stock to a gentle simmer (keep it simmering all through the cooking of the rice).
Heat half the butter, the oil, shallots and celery in a heavy-bottomed saucepan and sauté until the soffritto – frying mixture – of shallot and celery is softened (about 7 minutes). Mix in the rice and continue to sauté, stirring, until the rice is well coated with the fats and is partly translucent.
Pour over about 150ml of the simmering stock, and continue in this manner until the rice is ready. You may not need all the stock. This takes about 15 – 20 minutes.
Meanwhile, thinly pare the zest from the lemon half and chop it with the hers. Mix into the rice halfway through the cooking.
Squeeze the half lemon into a small bowl and combine it with the egg yolk, Parmesan, cream, a little salt and a very generous grinding of black pepper. Mix well with a fork.
When the rice is al dente, draw the pan off the heat and stir in the egg and cream mixture and the remaining butter. Cover the pan and leave to rest for 2 minutes or so. Then give the risotto and energetic site, and serve at once with more grated Parmesan if you wish.
Lemon and oranges.