Lemon Risotto
by Nigella. Featured in NIGELLA BITESIntroduction
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 finicketiness and crucial fine-tuning involved, I find risotto immensely comforting to make: in times of strain, 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.
For US cup measures, use the toggle at the top of the ingredients list.
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 finicketiness and crucial fine-tuning involved, I find risotto immensely comforting to make: in times of strain, 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.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Serves: 2
- 2 shallots
- 1 stick of celery
- 60 grams unsalted butter
- 1 tablespoon olive oil
- 300 grams risotto rice (preferably vialone nano)
- 1 litre vegetable stock (e.g., Marigold stock/bouillon powder)
- zest and juice of ½ unwaxed lemon
- needles from 2 small sprigs of fresh rosemary (finely chopped)
- 1 large egg yolk
- 4 tablespoons grated Parmesan cheese (plus more to sprinkle) - see Additional Information below
- 60 millilitres double cream
- Maldon sea salt flakes (to taste)
- pepper (preferably white)
- 2 shallots
- 1 stick of celery
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1½ cups risotto rice (preferably vialone nano)
- 4 cups vegetable broth (e.g., Marigold stock/bouillon powder)
- zest and juice of ½ unwaxed lemon
- needles from 2 small sprigs of fresh rosemary (finely chopped)
- 1 large egg yolk
- ¼ cup grated Parmesan cheese (plus more to sprinkle) - see Additional Information below
- ¼ cup heavy cream
- kosher salt (to taste)
- pepper (preferably white)
Method
- Put the shallots and celery into a Magimix 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 catch. 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 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.
- Put the shallots and celery into a Magimix 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 catch. 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 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.
Additional Information
For vegetarians replace the Parmesan with a vegetarian alternative. For gluten free check the stock or bouillon powder is gluten free.
For vegetarians replace the Parmesan with a vegetarian alternative. For gluten free check the stock or bouillon powder is gluten free.
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Show more commentsI’ve been making this risotto since Forever Summer was released. It is my childrens’ favourite food when in need of culinary cuddles. I triple the recipe for our large brood, and it never fails to comfort and nourish.
This has got to be one of the nicest risottos I’ve had so comforting ! My partner wasnt sure about it when he saw the recipe but then he made it for me and he said wow this is amazing! One of the best ! Definitely a must try ! Thanks as always Nigella.
This really is the nicest of all the risottos I have tried. The lemon and rosemary perfectly balance the starchy rice and the rich, carbonara like cream and egg yolk. The finished dish is bright, sharp, savory and rich all at once. The recipe says it serves two, but you could comfortably serve three or four with this amount. Either way, this is gorgeous!
Absolutely one of my favorite Nigella recipes, agree cooking time takes a bit longer to soften the rice. Delicious!
Best risotto ever, love it, and yes, my risotto takes more time than written in the recipes (about 45 - 60 minutes), but it‘s worth it
I used homemade beef stock and it took soooo much longer! Almost an hour of stirring!! I had to add water at the end because the rice wasn't cooked enough and it worked better, next time I will do half and half. But surprisingly my family loved it! And it was very easy! Thank you
This is just ultimate comfort food dinner at my place. I've been making this for about 4 years and nothing beats it : it's easy, cheap, not messy and creamy, relaxing, delicious :-) thank you so much Nigella for that recipe.
Ciao, I used Amalfi Coast IGP lemons, MERAVIGLIOSO!!!
Pleasant risotto and good instructions. You have to massage the rice gently. Very delicate flavours.
It's one of my favourite recipes and the best risotto ever! Thank you.