Lemon Rosemary Risotto
By: Carmelita Caruana
Published: Sunday, May 30, 2010 - 1:29pm

Ingredients




300 grams risotto rice ideally Carnaroli
100 ml milk
100 ml dry white wine
50 grams fresh onion (cipollotto) or use scallions
50 grams just grated Parmigiano-Reggiano
2 egg yolks
2 organic lemons
inch about a litre of vegetable stock (made by placing a small onion, a small 
olive oil

fresh rosemary sprigs, the number of sprigs is up to you






Preparation

1 Place the stock on heat and keep at low simmer. 2 Finely finely mince the rosemary leaves stripped from the stalks. 3 Finely dice the fresh onion. Soften and wilt it well in a little olive oil mixed with water, till it has lost all crunch and is white and milky 4 Grate the zest - i.e. yellow part only, of the 2 lemons and squeeze one of them 5 Mix the egg yolks with the milk, the grated cheese, the juice of a lemon and the grated zest of two lemons and set aside. 6 Heat a little olive oil in heavy bottom wide pot. Add the rice and fry till opaque and making a rustling sound as you stir. Deglaze with the dry white wine and let the wine evaporate over fairly low heat. 7 If you wish, when the wine has almost all evaporated, set a timer for 15 minutes - the rice needs 18 minutes to cook through but this takes into account the 5 minute rest off the heat (see below). 8 Add hot stock to keep the rice just barely covered and stir the rice constantly, to help extract the starches that will give you a creamy consistency and to make sure the rice at the bottom cooks as fast as the rice on top 9 When the rice is a few minutes away form being done - judging this does need experience of risotto cooking, or use a timer as suggested above - take it off the heat. Stir in the egg, milk, cheese and lemon mixture. Also add the very finely minced rosemary at this point 10 Cover and leave to rest for 5 minutes, so the flavours blend and the rice absorbs some of the liquids just added and finishes cooking - do taste and est and leave longer if necessary. 11 Serve from the cooking pot, garnished with rosemary sprigs or fresh lemon slices. 


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Preparation

 1  Place the stock on heat and keep at low simmer.  2  Finely finely mince the rosemary leaves stripped from the stalks.  3  Finely dice the fresh onion. Soften and wilt it well in a little olive oil mixed with water, till it has lost all crunch and is white and milky  4  Grate the zest - i.e. yellow part only, of the 2 lemons and squeeze one of them  5  Mix the egg yolks with the milk, the grated cheese, the juice of a lemon and the grated zest of two lemons and set aside.  6  Heat a little olive oil in heavy bottom wide pot. Add the rice and fry till opaque and making a rustling sound as you stir. Deglaze with the dry white wine and let the wine evaporate over fairly low heat.  7  If you wish, when the wine has almost all evaporated, set a timer for 15 minutes - the rice needs 18 minutes to cook through but this takes into account the 5 minute rest off the heat (see below).  8  Add hot stock to keep the rice just barely covered and stir the rice constantly, to help extract the starches that will give you a creamy consistency and to make sure the rice at the bottom cooks as fast as the rice on top  9  When the rice is a few minutes away form being done - judging this does need experience of risotto cooking, or use a timer as suggested above - take it off the heat. Stir in the egg, milk, cheese and lemon mixture. Also add the very finely minced rosemary at this point  10  Cover and leave to rest for 5 minutes, so the flavours blend and the rice absorbs some of the liquids just added and finishes cooking - do taste and est and leave longer if necessary.  11  Serve from the cooking pot, garnished with rosemary sprigs or fresh lemon slices.

About


Not quite your usual risotto. It is finished not with cheese and butter but with a mix of milk, eggs, lemon zest and juice, and grated cheese.