Garzoni's Lemon Risotto Print Email

1 white onion
1/2 cup unsalted butter
1 TB olive oil
1 1/2 cups risotto rice
1 litre vegetable stock (recipe below)
zest and juice of 1/2 of a lemon
needles from one sprig of rosemary, finely chopped
1 egg yolk
4 TB grated Parmesan
4 TB heavy cream
salt and pepper to taste

Chop the onion into a very very fine texture. Heat half of the butter and the oil in a large saucepan and cook the onion for about 5 minutes until it becomes translucent but before it starts to colour. Add the rice and mix to coat in the oil/butter mixture. Meanwhile, heat the stock in another saucepan to the point where it is simmering.

Pour a ladelful of the stock into the rice and keep stirring until it is absorbed. Then add another ladelful and stir again. Continue until all of the stock is absorbed or until the rice is al dente.

Mix the lemon zest and the finely chopped rosemary into the risotto. In a small bowl beat the egg yolk, lemon juice, Parmesan, cream and pepper.

Take off heat when the risotto is ready and mix in the eggy mixture and the remaining butter. Salt and pepper to taste and serve with more grated cheese if you wish.

{Homemade Vegetable Stock}
makes 1 litre

1 TB vegetable oil
2 large brown onions, halved
2 large carrots, quartered
2 parsnips, quartered
2 potatoes, quartered
2 stalks celery, quartered
12 c cold water
small handful of parsley (left on stems)
10 dried peppercorns
3 dried bay leaves

Heat the oil in a stockpot over medium high heat. Add the vegetables and cook until brown, about 5 minutes.

Add the water, parsley, peppercorns, and bay leaves. Bring to a boil. Use a slotted spoon to remove any scum that rises to the surface. Reduce the heat to medium-low and simmer, uncovered. for 2 hours. Remove from heat and set aside for 30 minutes to cool slightly.

Strain through a fine sieve over a heatproof bowl. Discard contents of sieve and cool the stock to room temperature.

Cover the stock with plastic wrap or place in an airtight container to store in fridge. Alternatively freeze in ice cube trays to easily add flavor to soups and stews. - serves 4-6 - adapted from Nigella Bites