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www.janbilton.co.nz

Lemon Risotto

Based on the recipe by Rich Huber at Hapuku Lodge and Tree Houses.

1 small onion, finely diced
1 small fennel bulb, finely diced
2 cloves garlic, thinly sliced
2 tablespoons extra virgin olive oil
3/4 cup each: Arborio rice, white wine
4-5 cups boiling chicken stock
2 tablespoons mascarpone cheese

Sauté the onion, fennel and garlic in the oil in a heavy frying pan. Cover tightly. ‘Sweat’ the vegetables for about 3 minutes until soft but not browned. Add the rice and reduce the heat to low. Stir for 2 minutes to coat the rice in oil.

Increase the temperature to medium high. Add the white wine, stirring continuously until all of the liquid has been absorbed. Add a ladle of the simmering stock. Cook over moderate heat, stirring continuously. When the stock has been absorbed, stir in another ladle. Continue in this manner until the rice is cooked through but still ‘al dente’, about 15 minutes.

Remove from the heat and stir in the mascarpone and lemon rind.

Serves 4.