Lemon risotto

Ingredients

• 60 ml olive oil
• 1 small onion, quartered
• 400 g risotto rice
• 60 ml white wine
• up to 1 litre chicken or vegetable stock, simmering
• 1 preserved lemon, peel only, finely diced
• 1 tablespoon chopped celery leaves or selderij
• 100 g unsalted butter, chilled and diced
• 60 g parmesan, grated
• salt and pepper

Procedure

1. Heat the oil in a pan and add the onion.
2. Fry for a few minutes to flavour the oil, then discard.
3. Add the rice and stir for a few minutes to coat each grain of rice with the oil.
4. Add the wine and let it bubble away until evaporated.
5. Next, ladle in enough simmering stock to cover the rice by a finger’s width. Cook on medium heat, stirring with a wooden spoon from time to time, until most of the stock has been absorbed.
6. Add the same quantity of stock.
7. Again, cook on medium heat, stirring from time to time, until most of the stock has been absorbed.
8. Add a third amount of stock (reserve around 100 ml for the final stage) and when half of the liquid has been absorbed, add the preserved lemon and celery and stir gently until the stock is all absorbed.
9. Add the final 100 ml of stock and the butter and stir until both are completely absorbed. Stir in the parmesan, then taste and adjust the seasoning if needed. Cover the pot and allow to rest away from the heat for a few minutes. Serve straight away.