Recipe courtesy of
Episode: Comfort Food
Lemon Risotto
Total:
40 min
Active:
15 min
Yield:
2 servings
Level:
Easy
Total:
40 min
Active:
15 min
Yield:
2 servings
Level:
Easy

Ingredients

  • 2 shallots
  • 1 rib celery
  • 1/4 cup unsalted butter
  • 1 tablespoon olive oil
  • 1 1/3 cups risotto rice, preferably Arborio or Vialone Nano
  • Approximately 1 quart vegetable stock
  • 1/2 unwaxed lemon, zested and juiced
  • Needles from 2 small sprigs fresh rosemary, finely chopped
  • 1 egg yolk
  • 4 tablespoons grated Parmesan, plus more, for garnish
  • 4 tablespoons heavy cream
  • Good grating black pepper, preferably white
  • Maldon or other sea salt, to taste

Directions

Put the shallots and celery into a mini food processor and blitz until they are finely chopped. 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 stick. 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. You may not need all of the stock, equally, you may need to add hot water from the kettle.

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.

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 Parmesan if you wish, check the seasoning and dive in.

IDEAS YOU'LL LOVE

Lemon Asparagus Risotto

Recipe courtesy of Laura Calder

Spinach and Lemon Risotto

Recipe courtesy of Chuck Hughes

Risotto in a Lemon Cup

Recipe courtesy of Giada De Laurentiis

Risotto

Recipe courtesy of Eddie Russell

Ruby Red Shrimp Risotto with English Peas, Basil, Lemon and Pecorino

Recipe courtesy of Emeril Lagasse

Risotto Cakes

Recipe courtesy of Kelsey Nixon

Dirty Risotto

Recipe courtesy of Giada De Laurentiis

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Carnival Eats

10:30am | 9:30c

Carnival Eats

11am | 10c

Carnival Eats

11:30am | 10:30c

Carnival Eats

12pm | 11c

Carnival Eats

12:30pm | 11:30c

Carnival Eats

1pm | 12c

Carnival Eats

1:30pm | 12:30c

Carnival Eats

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Good Eats

4pm | 3c

Good Eats

4:30pm | 3:30c

Good Eats

5pm | 4c

Good Eats

5:30pm | 4:30c

Good Eats

6pm | 5c

Good Eats

6:30pm | 5:30c

Good Eats

7pm | 6c

Good Eats

7:30pm | 6:30c
On Tonight
On Tonight

Cake Wars

8pm | 7c

Cake Wars

9pm | 8c

Cake Wars

10pm | 9c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cake Wars

12am | 11c

Cake Wars

1am | 12c

Cake Wars

2am | 1c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here