← Back to Search Results
European, Italian
Lemon Risotto

Photo by: Joseph De Leo
Comments: 1
 

Recipe

This is comfort food on so many levels. For one, risotto has to be one of the most comforting things to eat ever. What’s more, although everyone goes on about the finickiness and crucial fine-tuning involved, I find risotto immensely comforting to make: in times of stress, mindless repetitive activity—in this case, 20 minutes of stirring—can really help. What you don’t want to do is make risotto for large numbers of people, which is why I’ve indicated that this serves two (as supper in its entirety); if you want to call it into service as a starter, then reckon on its feeding four.

There is a more personal reason why this is comforting for me. The recipe comes from Anna del Conte (from her Secrets of an Italian Kitchen to be exact), and she, beyond any doubt the best Italian foodwriter around, is the person I turn to for bolstering and solace. Just reading her books provides instant, essential nourishment.

Yield: Serves 2

Ingredients

  • 2 shallots
  • 1 rib of celery
  • ¼ cup unsalted butter
  • 1 tablespoon olive oil
  • 1 1/3 cups risotto rice, preferably arborio or Vialone Nano
  • Approx. 1 quart vegetable stock
  • Zest and juice of ½ unwaxed lemon
  • Needles from 2 small sprigs of fresh rosemary, finely chopped
  • 1 egg yolk
  • 4 tablespoons grated Parmesan, plus more to sprinkle
  • 4 tablespoons heavy cream
  • Maldon or other sea salt to taste
  • good grating pepper, preferably white

Directions

Put the shallots and celery into a mini food processor and blitz until they are a finely chopped mush. 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.

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


© 2002 Nigella Lawson
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

971kcal (49%)
2566mg (107%)
122g
5g
47g (72%)
0g
25g (126%)
16g
3g
216mg (72%)
5g
16g
50mg
350mg
397mcg RAE (13%)
24mg (40%)
191mg (19%)
7mg (37%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • EM_MV

    03.23.11 Flag comment

    New favorite risotto recipe. Did not add the 4 Tbsp of butter at end, although I probably put in more parmesan cheese (using a microplane fluffs it up). Will try with baked artichokes, steamed asparagus.

 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
mom-a-licious Mom-a-Licious
by Domenica Catelli
nigella-express Nigella Express
by Nigella Lawson
martin-yans-china Martin Yan's China
by Martin Yan
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
flavor Flavor
by Rocco DiSpirito
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?