Lemon Risotto

  • 2 shallots, minced
  • 1 stick celery, minced
  • butter
  • 1 tbsp olive oil
  • 1 cup arborio rice
  • 1 litre water, mixed with chicken oxo
  • zest and juice of 1/2 a lemon
  • 1/4 tsp dry rosemary
  • 1 egg yolk
  • 1/4 cup parmesan, grated
  • 1/4 cup heavy cream
  • maldon salt
  • cracked pepper
  1. Heat the oil in a dutch oven.  Add 2 tbsp of butter and the shallots, and celery.  Saute until tender. 
  2. Mix in the rice and stir for about 3 minutes.
  3. Heat the water with the oxo in another pot on the stove.
  4. Pour a ladle of the hot oxo water into the rice and keep stirring until absorbed.  Repeat this over about 18 to 20 minutes. 
  5. Mixt the lemon zest and the rosemary in. 
  6. Combine the egg yolk, lemon juice, parmesan, cream, and some cracked pepper.
  7. When the risotto is creamy but al dente, remove from the heat and stir in the yolk mixture.
  8. Stir in 2 more tablespoons of butter. Check the seasoning.
  9. Serve sprinkled with some maldon salt.

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