Nigella's Lemon Risotto

Gabby was feeling a little under the weather yesterday, so I resolved to make her a nice dinner. I've made this recipe a few times before and it's one of my favourites. It's basically fool-proof, it just always tastes so good. It's easy to make, doesn't require many ingredients, so it's something I'd always recommend.

Lemon Risotto (serves 2)

recipe from Nigella Lawson

Ingredients

2 shallots

1 stick of celery

60g unsalted butter

1 tablespoon olive oil

300g risotto rice, preferably Vialone Nano

1 litre vegetable stock (I use Marigold stock powder)

Zest and juice of 1/2 unwaxed lemon

Needles from 2 small sprigs of fresh rosemary, finely chopped

1 egg yolk

60ml (4 tablespoons) grated parmesan, plus more to sprinkle

60ml (4 tablespoons) double cream

Maldon salt to taste

Good grating pepper, preferably white

Method

1. Put the shallots and celery into a Magimix and blitz until they are a finely chopped mush.

2. Heat half the butter, the oil and the shallot and celery mixture in a wide saucepan, and cook to soften the mixture for about 5 minutes, making sure it doesn't catch. 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.

3. 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 doing this until the rice is al dente. You may not need all of the stock, equally, you may need to add hot water from the kettle.

4. Mix the lemon zest and the rosemary into the risotto, and in a small bowl beat the egg yolk, lemon juice, parmesan, cream and pepper.

5. When the risotto is ready - when the rice is no longer chalky, but still has some bite - take it off the heat and add 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

Notes: I like to add mushrooms as well, makes it even tastier. :)