25 November 2023 , 13:49
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As the temperatures start to plummet, it's a good time to stay warm by snuggling up on the sofa with a steaming bowl of delicious risotto, created by the iconic Nigella Lawson.
Described as an "immensely comforting" dish, the winter-warmer is the perfect meal to indulge in after a long day in the frosty conditions - and it's so simple to make. While Nigella is known for making indulgent dishes using the most pleasurable ingredients, her risotto recipe only requires a handful of kitchen essentials and can be completed in less than 40 minutes.
Whether you decide to cook for a romantic partner or simply dinner for one, this recipe will certainly have you craving more. So, if you want to make this hearty dish, simply follow the instructions below.
How to make Nigella Lawson's risotto
Ingredients
- Two shallots / the white part of spring onion
- One celery
- Butter
- 300g risotto rice
- Vegetable stock granules
- Salt
- Rosemary
- One waxed lemon
- Egg yolk
- Cream
- Parmesan
- Olive oil
Instructions
To start making this tantalising meal, chop up the shallots - or the white part of a spring onion - as finely as you can. Then, chop up the celery to give the dish a "mellow herbalism and lightness" which makes a big difference to the taste. Add butter to a pan and cover with olive oil to stop the butter from burning. Next, add the celery and shallot mixture into the pan over low heat - sprinkle with salt to prevent the onions from burning.
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During this step, pour boiled water into a jug and make one litre of vegetable stock. Then, tumble the risotto rice into the pan and stir gradually. You want to do this until the rice is covered in the mixture and appears "glossy". Ladle the vegetable stock into the pan, one spoon at a time. Nigella explained: "The rice will start to absorb the stock, giving off a starchy creamy property that turns into risotto."
Wait until the rice has absorbed the stock, before adding the next ladle. After the rice has absorbed around three to four ladle-sized spoonfuls, swash in more of the stock and stir occasionally. It should take 20 minutes for all of the stock to be absorbed and the rice to be cooked.
While the risotto cooks, add to the pan a sprinkle of rosemary and the zest of half a waxed lemon. In a separate bowl, add egg yolk, cream, parmesan, and fresh lemon juice to create a "primrose emulsion". Stir this mixture into the pan until perfectly combined, turning the pale rice colour into a blonde shade. It's so simple, but tastes delicious.