Name: Risotto with Sage and Lemon
Yield: Serves 5–6 as a Starter
Cuisine: Italian
Ingredients: salt and freshly ground black pepper; about 2 litres/3½ pints vegetable or chicken stock; 2 tablespoons olive oil; 1 teaspoon dried chilli flakes (optional); about 75 g/3 oz Parmesan cheese, freshly grated; 300 g/11 oz arborio rice; a bunch of sage, finely chopped; 2 garlic cloves, finely chopped; juice and grated rind of 2 lemons; 2 onions, finely chopped; 100 g/4 oz unsalted butter

Preparation info

Serves
5–6
as a Starter

Difficulty
Easy

Appears in

The Eagle Cookbook

By David Eyre

Published 2009

About

Like the classic Milanese risotto, this is incredibly simple to make, so it is worth being picky about the ingredients. Buy unsprayed, unwaxed lemons because you will be grating the rind from them. Good stock and well-aged Parmiggiano Reggiano (Parmesan) cheese are essential. The herb I love for this risotto is sage, but any of the woody herbs will do, rosemary or thyme in particular.