I have yet to master risotto, but I decided I would take a shot at it and practice. The cheese, lemony flavor of the risotto was very tasty, however, I still have to get the texture of the rice right. This time around it was a bit chalky tasting still, so more cooking time and broth was required. I will definitely try Nigella’s lemon risotto recipe again.
Adapted from Nigella Lawson
- 2 shallots or 2 T of onion
- 1 rib celery
- 1/4 cup unsalted butter
- 1 tablespoon olive oil
- 1 1/3 cups risotto rice
- Approximately 1 quart vegetable or chicken stock
- 1/2 lemon, zested and juiced
- 4 tablespoons grated Parmesan, plus more, for garnish
- 4 tablespoons heavy cream
- black pepper
- sea salt, to taste
Put the shallots (or onion) and celery into a mini food processor to finely chopped. Heat half the butter, the oil and the shallot (onion) and celery mixture in a saucepan, and cook to soften the mixture for 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 the simmering point.
Put 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.
Mix the lemon zest into the risotto, and in a small bowl mix lemon juice, Parmesan, cream and pepper.
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 lemony mixture, and the remaining butter and salt, to taste..