5 easy risottos from Ursula Ferrigno

Risotto with Lemon and Mint
Risotto con Limone e Menta

Most cooks will have a couple of lemons in the kitchen and mint growing in the garden, so this risotto needs little planning or forethought. It’s ideal for an impromptu meal when friends visit or if you want a delicious supper without hassle.

Serves 4

900ml good quality vegetable stock
50g unsalted butter
1 tbsp olive oil
8 shallots, finely chopped
1 garlic clove, crushed
275g risotto rice, such as vialone nano, carnaroli or arborio
½ glass white wine, about 75ml
100g Parmesan cheese, freshly grated
finely grated zest of 3 unwaxed lemons
2 tbsp single cream
a handful of fresh mint, coarsely chopped
sea salt and freshly ground black pepper

To serve:
chopped fresh mint
extra virgin olive oil

1. Put the stock in a saucepan. Heat until almost boiling, then reduce the heat until barely simmering to keep it hot.
2. Heat the butter and oil in a sauté pan or heavy-based casserole over a medium heat. Add the shallots and cook for 1-2 minutes, until softened but not browned. Add the garlic and mix well.
3. Add the rice and stir, using a wooden spoon, until the grains are well coated and glistening, about 1 minute. Pour in the wine and stir until it has been completely absorbed.
4. Add 1 ladle of hot stock and simmer, stirring until it has been absorbed. Continue to add the stock at intervals and cook as before, until the liquid has been absorbed and the rice is tender but firm (al dente), about 18-20 minutes.
5. Add the Parmesan, lemon zest, cream, mint, salt and pepper. Mix well. Remove from the heat, cover and let rest for 2 minutes.
6. Spoon into warmed bowls, top with chopped mint and drizzle with extra virgin olive oil. Serve immediately.

Source: risotto by Ursula Ferrigno (Ryland, Peters and Small). To order your copy for the special price of £6.99 including postage and packing (rrp £8.99), telephone Macmillan Direct on 01256 302 699 and quote reference GLR 887.