Cheese, Egg, and Cream Based Recipes - Creamed Risotto with Lemon

Ingredients

• 30 ml/2 tbsp unsalted (sweet) butter

• 350 g/12 oz/1 1/2 cups arborio or other risotto rice

• Grated rind and juice of 1 lemon

• 1 liter/4 1/4 cups hot lamb stock

• 15 ml/1 tbsp plain (all-purpose) flour

• Salt and freshly ground black pepper

• 75 ml/5 tbsp double (heavy) cream

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Method:

1. Melt half the butter in a heavy-based pan. Add the rice and cook, stirring, for 1 minute.

2. Add the lemon rind to the stock. Add 2 ladlefuls of the stock and simmer until it has been absorbed.

3. Repeat the process until the rice is just tender (about 15-20 minutes).

4. Melt the remaining butter in a saucepan. Stir in the flour, then blend in the remaining stock.

5. Bring to the boil and cook for 2 minutes until thickened. Season to taste and stir in the lemon juice and cream.

6. Pile the rice into a warmed serving dish, pour the sauce over, stir lightly and serve.