Name: Lemon Risotto
Yield: Serves 4
Ingredients: 2 tablespoons olive oil; 300 g/10½ oz carnaroli or arborio rice (or vialone nano, although this is more traditionally used for seafood risottos); 1 litre/1¾ pints fresh vegetable or chicken stock, kept at a rolling boil; sea salt and freshly ground black pepper; 25 g/1 oz Parmesan, finely grated, plus extra to serve; 125 ml/4 fl oz brandy; 2 celery stalks, finely chopped; 1 onion, finely chopped; 2 carrots, finely chopped; 25 g/1 oz butter, plus 25 g/1 oz cut into small cubes and kept in the fridge; juice and finely grated zest of 1 unwaxed lemon

Preparation info

Serves
4

Difficulty
Easy

Appears in

Let's Eat

By Tom Parker Bowles

Published 2013

About

‘Oh God,’ I thought, when I heard this was appearing for lunch. It was our first day at a villa in Sicily, and the first thing we tried from our Tunisian cook, Naima. Lemon risotto sounded all wrong: both over-sweet and cloying. What appeared was a dish so perfect that we ate in stunned silence. That the rice was cooked perfectly was a given (she was a magical cook), but the lemon just sharpened the edges, lifted the dish up, while a touch of chilli gave heat. After devouri

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Ingredients

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