Lemon risotto

Ingredients

2 tbsp canola oil for frying
2 medium garlic cloves,
2 celery sticks, very finely chopped (or even blended)
200 g carnaroli or arborio rice
75 ml white wine
750 ml -1 l Maggi chicken stock (diluted according to instructions or to taste)
2 egg yolks
1 organic lemon zest, finely grated
1/2 lemon juice
100 ml sweet cream
30 g hard cheese, finely grated
10 g butter
sea salt to taste
freshly ground black pepper to taste

serving suggestion:
crispy chicken breast or cheese

Preparation

Heat the oil in a pan and sweat the celery, garlic, and salt on low heat for about 10 minutes until they are soft, but not brown.

Turn up heat, add the rice, and cook for about 3 minutes until you can start to smell the rice. Add the wine and stir until all the liquid has been absorbed. Lower heat to medium, add 200 ml of the broth, and stir occasionally until all the broth has been absorbed. Continue this process until 600 ml of broth has been added.

Meanwhile, in a bowl, combine eggs, sweet cream, and zest. Add the lemon juice a minute before adding it to the risotto. 

Add the egg mass, salt, and pepper. Stir and boil for a minute or two — season with salt and pepper to taste. The risotto should be very creamy, but the rice al dente. 

Remove from heat, add the hard cheese and butter, and stir. Cover the pot and let stand for 1 minute. Serve like that or with some fish or extra cheese.

PS. You can make it with Maggi BIO herb stock and then serve with boiled prawns or lightly fried cod. 

Recipe and pictures: Signe Meirane
Camera: Sony Alpha 7s
In partnership with Maggi