Risotto al Limone (Creamy Lemon Risotto)

• 900 ml Vegetable stock
• 1 Shallot
• 60 g Butter
• 180 g Arborio rice
• 120 ml White wine
• 1 Lemon, unwaxed if possible
• 50 g Parmesan

1. Pour the vegetable stock into a saucepan and bring it to a gentle simmer, then keep it hot over a low heat. Finely chop the shallot. Zest the lemon, then squeeze the juice and keep both aside.
2. Melt 30 g of the butter in a large frying pan over a medium-low heat. Add the shallot and cook for 4 to 6 minutes until soft and translucent, without letting it colour.
3. Stir in the arborio rice and cook for 2 minutes, stirring, until the grains look slightly translucent at the edges. Pour in the white wine and cook, stirring, until it has almost completely evaporated.
4. Add a ladleful of hot stock and stir until it is mostly absorbed. Continue adding stock a ladle at a time, stirring frequently, keeping the risotto at a steady, gentle simmer. Cook for 18 to 22 minutes until the rice is al dente and the risotto is loose and creamy; you may not need every last drop of stock.
5. Take the pan off the heat and stir in the lemon zest and 2 to 3 tbsp of the lemon juice, to taste. Finely grate the parmesan, then stir it in with the remaining 30 g butter until glossy and creamy. Rest for 2 minutes, then serve straight away.

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