This just LOOKS like an ordinary bowl of rice. Oh my, no, it isn’t. It’s spectacular rice. You’ve got to make this if you are a risotto-lover and you also crave lemon in just about everything.
Why hadn’t it ever occurred to me to enhance risotto with lemon juice? It just hadn’t. But I saw Nigella Lawson make this recipe on one of her old-old TV shows, and when she put the spoonful in her mouth (and you wait for the oohs and aahs that every Food Network host makes), well, I just knew I had to try this version. The truth of the matter is that about 2 weeks ago I came down with the flu. I thought I’d managed to get through flu season, but no, I didn’t. I was down for 2 full days. I watched every single TV program on my Tivo and then some, although the first 2 days I couldn’t watch any food-oriented programs as my stomach lurched, but after 2 days that part improved – that’s why I was watching an old Nigella Lawson program. Anyway, for those first 2 days I couldn’t eat a thing, and even on day 3 I was only able to down some corn flakes and sip sparkling cider off and on all day. And even though it’s been 2 weeks (as I write this) I still have times when my stomach gives me a little turn. I’ve barely eaten any meat – a little bacon, a little chicken, one fish dinner that didn’t go down well. We spent the weekend at a lovely resort and I had difficulty eating some of the wonderful food. And yesterday my stomach revolted a little after I had breakfast. So when dinnertime came around, I craved carbs only. Not my usual shtick, for sure. I know . . . too much information, right? Sorry.
On to the recipe . . . there is nothing that difficult or unusual about this risotto. It contains shallots and celery (that’s a bit different), butter, Arborio rice, broth (I used chicken because I didn’t have any vegetable broth), a fresh lemon (preferably a home grown or organic one), olive oil, and the final fillip to this version – an egg yolk (that IS different), 4 T. of heavy cream, fresh rosemary and of course, Parmigiano. I added on the chopped chives to give the dish some color. The recipe calls for a quart of broth – I had to add about another cup of water because the rice wasn’t quite done, but that was easy enough.
This was all we had for dinner. No salad. No veggies. And it was so comforting. Oh yes! My hat’s off to Nigella for a spectacular recipe.
What’s GOOD: well, everything about it was fabulous. And I mean fabulous. This recipe is going onto my FAVs list if that’s any indication of how much I liked it. I’d use words like unctuous, smooth, silky, comfort food. I just loved the lemon juice and zest added in, and the egg yolk? Well, I’d never thought to add one, but when mixed with the cheese and little jot of cream, well, that’s how the dish went from ordinary to unctuous. Make this, okay?
What’s NOT: only the 30+ minutes of near-continuous stirring required, but I managed to keep it on a very low heat (I forgot to get out my battery operated Stirr thing that would have just kept the mixture moving while I did other things like zest the lemon, chop rosemary, etc.). I didn’t actually stir it continuously, it just seemed like it.
* Exported from MasterCook *
Recipe By: Nigella Lawson, Food Network
Serving Size: 4
2 shallots — chopped
1 rib celery — chopped
1/4 cup unsalted butter — divided use
1 tablespoon olive oil
1 1/3 cups risotto rice — preferably Arborio or Vialone Nano
1 quart vegetable stock — and probably more (I used chicken stock)
1/2 lemon — unwaxed, zested and juiced
Needles from 2 small sprigs fresh rosemary — finely chopped
1 egg yolk
4 tablespoons Parmigiano-Reggiano cheese — grated, plus more, for garnish
4 tablespoons heavy cream
Good grating black pepper — preferably white
Maldon or other sea salt — to taste
2 tablespoons chives — minced [my addition]
1. Put the shallots and celery into a mini food processor and blitz until they are finely chopped. 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.
2. Meanwhile, heat the stock in another saucepan and keep it at the simmering point.
3. Put 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.
4. 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.
5. 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 Parmesan if you wish, check the seasoning. Garnish with chives, if desired.
Per Serving: 614 Calories; 27g Fat (39.7% calories from fat); 14g Protein; 78g Carbohydrate; 3g Dietary Fiber; 111mg Cholesterol; 1749mg Sodium.