brettprevans
HB so good, it will raise the dead
- Joined
- 14/4/07
- Messages
- 8,267
- Reaction score
- 136
Ingredients
2 Shallots
3 sticks Celery
60g unsalted Butter
1 tbsp Olive oil
300g Good Risotto rice
1 litre vegetable stock
1 unwaxed Lemon, juice and zest
3 sprigs leaves Rosemary, finely chopped
1 Eggs, yolk
4 tbsp Parmesan, grated, plus more to sprinkle
60ml double cream
1 pinch sea salt, to taste
1 pinch freshly ground white pepper
Method
1. Put the shallots and celery into a food processor 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.
3. Mix in the rice, stirring to give it a good coating of oil and butter.
4. Heat the stock in another saucepan and keep it at simmering point.
5. Pour in a ladle full of the 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. You may not need all of the stock, equally, you may need to add hot water from the kettle.
6. 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.
7. 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.
I love making this. Very lemony and creamy. a Good summer ale, something with NS or galaxy would go great with this. A good old fashioned Pale Ale would be good also.
2 Shallots
3 sticks Celery
60g unsalted Butter
1 tbsp Olive oil
300g Good Risotto rice
1 litre vegetable stock
1 unwaxed Lemon, juice and zest
3 sprigs leaves Rosemary, finely chopped
1 Eggs, yolk
4 tbsp Parmesan, grated, plus more to sprinkle
60ml double cream
1 pinch sea salt, to taste
1 pinch freshly ground white pepper
Method
1. Put the shallots and celery into a food processor 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.
3. Mix in the rice, stirring to give it a good coating of oil and butter.
4. Heat the stock in another saucepan and keep it at simmering point.
5. Pour in a ladle full of the 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. You may not need all of the stock, equally, you may need to add hot water from the kettle.
6. 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.
7. 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.
I love making this. Very lemony and creamy. a Good summer ale, something with NS or galaxy would go great with this. A good old fashioned Pale Ale would be good also.