Lemon Rosemary Risotto
(Serves 4 as a side)
2 shallots
1 stick Celery
4 T Butter
1 T Olive oil
10 ounces Arborio Rice
41/2 cups Chicken or Vegetable Stock
Zest and Juice of half of a lemon
Needle from 2 small sprigs fresh Rosemary, Chopped finely
1 egg yolk
4 tablespoons Grated Parmesan, plus some to sprinkle
4 T Whipping cream
Salt and Pepper to taste
Process shallots and celery until they are very finely chopped. Heat 2 T butter, olive oil and the shallot & celery mixture in a saucepan, cook to soften, approx 5 mins. Add the rice, stirring to give a good coating of oil and butter. Add 1 cup stock, sauté until absorbed, stirring occasionally. Repeat until rice is al dente.
Add rosemary and lemon zest.
In a small bowl beat the egg yolk, lemon juice, Parmesan, cream and pepper.
When risotto is ready, take off heat and add egg mixture, remaining butter and salt to taste, garnish with Parmesan and rosemary sprigs.
2 shallots
1 stick Celery
4 T Butter
1 T Olive oil
10 ounces Arborio Rice
41/2 cups Chicken or Vegetable Stock
Zest and Juice of half of a lemon
Needle from 2 small sprigs fresh Rosemary, Chopped finely
1 egg yolk
4 tablespoons Grated Parmesan, plus some to sprinkle
4 T Whipping cream
Salt and Pepper to taste
Process shallots and celery until they are very finely chopped. Heat 2 T butter, olive oil and the shallot & celery mixture in a saucepan, cook to soften, approx 5 mins. Add the rice, stirring to give a good coating of oil and butter. Add 1 cup stock, sauté until absorbed, stirring occasionally. Repeat until rice is al dente.
Add rosemary and lemon zest.
In a small bowl beat the egg yolk, lemon juice, Parmesan, cream and pepper.
When risotto is ready, take off heat and add egg mixture, remaining butter and salt to taste, garnish with Parmesan and rosemary sprigs.
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