2 shallots
1 stalk celery
60 g unsalted butter
1 tbs olive oil
300 g Arborio rice
5 dl vegetable stock
zest and juice of ½ (unwaxed) lemon
2 small sprigs rosemary, chopped
1 egg yolk
4 tbs Parmigiano cheese, grated
4 tbs double cream
salt & pepper
Chop the shallots and celery into mush.
Heat half the butter and the oil.
Add mush and cook to soften the mixture for about 5 m.
Heat the stock and keep it at simmering point.
Mix in the rice in the butter and oil mush.
Pour in a ladle of stock into the rice and keep stirring until the stock is absorbed. Then add another ladle full and stir again.
Continue doing this until the rice is al dente (20 m).
Mix the lemon zest and the rosemary into the risotto.
In a small bowl beat the egg yolk, lemon juice, cheese, cream and pepper.
When the risotto is ready, take it off the heat and add the bowl of egg & lemon mixture, and the remaining butter and salt to taste.
Sprinkle with more Parmegiano.
Heat half the butter and the oil.
Add mush and cook to soften the mixture for about 5 m.
Heat the stock and keep it at simmering point.
Mix in the rice in the butter and oil mush.
Pour in a ladle of stock into the rice and keep stirring until the stock is absorbed. Then add another ladle full and stir again.
Continue doing this until the rice is al dente (20 m).
Mix the lemon zest and the rosemary into the risotto.
In a small bowl beat the egg yolk, lemon juice, cheese, cream and pepper.
When the risotto is ready, take it off the heat and add the bowl of egg & lemon mixture, and the remaining butter and salt to taste.
Sprinkle with more Parmegiano.
Read the tip on making a quick risotto.
