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| sneedle flipsock |
Lemon and rosemary risottoAdapted from Nigella Lawson's book, "Nigella Bites" |
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On this page: What you need2 shallots, chopped roughly* 1 stick celery, chopped roughly* 60 g unsalted butter 1 tablespoon olive oil 300 g arborio rice (or other risotto rice) 1 litre vegetable stock* Zest and juice of half a lemon 2 small sprigs rosemary (needles only), chopped finely* 1 egg yolk 4 tablespoon grated parmesan cheese 60 ml (4 tablespoon) double cream* White pepper for seasoning, and salt* Extra parmesan cheese for garnish Sauvignon blanc, chilled What you doHeat the stock in a saucepan, and keep at simmering point. With a food processor, mixing wand etc, blitz the shallot and celery into a pulp. In a large saucepan, heat the oil with half the butter. Add shallot and celery, cook until soft. Add rice. Stir to coat well. Add a ladleful of stock, stir until absorbed. Repeat until you run out of stock or the rice is al dente but no longer chalky. If you run out of stock before the rice is done, use some white wine or hot water from the tap. Add lemon zest and rosemary, stir through. In a teacup or small bowl, beat the egg yolk with lemon juice, cheese, cream, pepper and salt. Add to risotto, stir through. Add remaining butter, stir through. Serve hot, with extra cheese and a glass of sauvignon blanc. NotesIf you don't have shallot and celery handy, use a small-to-medium white onion instead. The flavor is slightly heavier, but it won't overwhelm the other ingredients. I run the rosemary needles through the herb grinder, because I can't be bothered chopping those tiny bits of leaf. (Then I have to spend 10 minutes cleaning out the herb grinder, so it may not be the labor-saving solution it first appears to be...) Nigella recommends adding the cream when you add the last bit of butter, but I reckon it's too much of a good thing. There's already plenty of cheese involvement going on, and I like to preserve the tang of the parmesan. Commercial stock plus the parmesan cheese equals quite a bit of salt already, so I recommend tasting before you add any more salt. In fact, if I'm using a commercial liquid stock then I normally water it down to half-strength, just to reduce the saltiness. |
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subscribe, contribute or comment by e-mailing flipsockgrrl @ gmail .com |
This work is licensed under a Creative Commons Licence. Site created 30 May 1999. Home page URL http://www.angelfire.com/grrl/flipsock/ |