Lemon Rosemary Risotto

Step 1

Place the stock on heat and keep at low simmer.Finely finely mince the rosemary leaves stripped from the stalks.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

Step 2

Grate the zest - i.e. yellow part only, of the 2 lemons and squeeze one of them

Step 3

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.

Step 4

Heat a little olive oil in heavy bottom wide pot.

Step 5

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.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).

Step 6

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

Step 7

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

Step 8

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.

Step 9

Serve from the cooking pot, garnished with rosemary sprigs or fresh lemon slices.