Lemon Risotto
This is a recipe that Sam found and loves to prepare. He takes over the kitchen, and between shouting endless queries to me “where’s the vegetable stock” and “Can’t find the lemon zester” casually informs Jasper that once he has finished the war torn cooking zone will be his to repair. Irritating though it is, the end product rewards us all.
- two shallots
- two sticks celery
- 60gr butter
- 1 Tbsp olive oil
- 350gr arborio rice
- 1,25 - 2 litres vegetable stock
- juice of half a lemon
- zest of whole lemon
- 5 fresh sage leaves
- leaves from small sprig of fresh rosemary
- 4 Tbsp cream
- 4 Tbsp grated parmesan
- salt and pepper to taste
Bring the stock to a gentle simmer, and in another pot soften the finely chopped shallot and celery in 30gr of the butter and the oil. Add the rice and stir until it is well coated and partly translucent. Add a ladleful of the stock and stir over a low flame until it is absorbed, then continue adding a ladle at a time for about five minutes. Then add the rest of the stock and cover over the lowest flame possible, leaving it whilst you zest the lemon and chop the herbs, and add to the rice, stirring again. Put the lid back on and mix the lemon juice with the parmesan, cream, salt and pepper. Check to see if the rice is al dente, once it is mix in the creamy lemony mixture and the remaining butter, leave it for two minutes or so, then serve.