{"id":8698,"date":"2023-11-27T13:19:02","date_gmt":"2023-11-27T13:19:02","guid":{"rendered":"https:\/\/secretsfrommyapron.com\/?p=8698"},"modified":"2023-11-27T13:19:02","modified_gmt":"2023-11-27T13:19:02","slug":"nigella-lawsons-comforting-risotto-labelled-pure-bliss-by-chefs-fans","status":"publish","type":"post","link":"https:\/\/secretsfrommyapron.com\/everyday-meals\/nigella-lawsons-comforting-risotto-labelled-pure-bliss-by-chefs-fans\/","title":{"rendered":"Nigella Lawson’s comforting risotto labelled pure ‘bliss’ by chef’s fans"},"content":{"rendered":"

Nigella Lawson shares delicious lemon risotto recipe<\/h3>\n

The\u00a0cold weather\u00a0is turning our attention to\u00a0comfort foods, and\u00a0Nigella Lawson\u2019s \u2018immensely comforting\u2019 risotto fits the bill for any frosty day.<\/p>\n

The cook\u2019s twist on the Italian favourite embraces richness and freshness in equal measure by combining creamy textures and tangy flavours.<\/p>\n

The cook is renowned for her indulgent recipes, but her risotto dish focuses on simplicity, calling for just a few ingredients.<\/p>\n

Start by finely chopping shallots or the white part of the spring onions. Then chop the celery to add a \u201cmellow herbalism and lightness\u201d to the dish.<\/p>\n

Melt some butter in a pan and add a dash of olive oil to stop it from burning. Add the celery and shallot mixture to the pan over low heat and sprinkle with salt to prevent the onions from burning.<\/p>\n

<\/p>\n

In the meantime, make a litre of vegetable stock with boiled water. Then add the risotto rice to the pan and stir until the grains are coasted and look \u201cglossy\u201d.<\/p>\n

Nigella explained: \u201cThe rice will start to absorb the stock, giving off a starchy creamy property that turns into risotto.\u201d<\/p>\n

Wait for the rice to soak up the stock before adding more. After three or four ladles have been absorbed, pour in more, stirring at regular intervals. It should take 20 minutes for all the stock to be soaked up and the rice to be cooked.<\/p>\n

While the risotto cooks, sprinkle rosemary and the zest of half a waxed lemon into the pan. In a separate bowl, mix egg yolk, cream, parmesan, and fresh lemon juice to make a \u201cprimrose emulsion\u201d.<\/p>\n

Don’t miss… <\/strong>
Make creamy fudge with Nigella Lawson’s ‘comforting’ 6-ingredient recipe[FOOD] <\/strong>
I made Nigella Lawson\u2019s easy brownies that never fail and they were incredible[RECIPE] <\/strong>
Make Nigella Lawson’s scrumptious chocolate pudding[FOOD] <\/strong><\/p>\n

<\/p>\n