Saturday, March 18, 2006

Lemon Risotto

As you made have guessed I have an excess of lemons at the moment! I made this today, adapted from Nigella Lawson's "Nigella bites" book

I onion
I leek
60 g butter
1 tablespoon olive oil
400 g arborio rice
1.5 - 2 litres vegetable stock
zest of 1 lemon and juice of a half
2 sprigs of rosemary, leaves stripped and finely chopped
4 tablespoons grated parmesan
4 tablespoons (60ml) double cream
I egg yolk
Maldon salt to taste
a grating of pepper, preferably white
1 handful of spinach
I handful of broccoli
Finely chop the leek and the onion, then heat with the oil and half the butter in a large saucepan, and cook to soften about 5 minutes. 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 simmering point.
Pour a ladleful of the stock into the rice and keep stirring until the stock is absorbed. Then add another ladleful and stir again. Continue. When you have used half the stock, add the broccoli cut in to florets/
Mix the lemon zest and rosemary into the risotto, and stir in the spinach and in a small bowl beat the lemon juice, egg yolk parmesan, cream and pepper. When the risotto is ready - the rice is no longer chalky, but still has some bite - take it off the heat and add the bowl of lemony mixture, and the remaining butter and salt to taste. Serve at once with more grated parmesan if you wish.
Serves 4.

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