Lemon Risotto

Para versão Portuguesa clique aqui: "Risoto de Limão"

1 onion, finely chopped

60g butter (30g + 30g)

1 tbsp olive oil

300g Risotto rice

1 litre water

2 chicken stock cubes

zest and juice of ½ lemon

1  egg yolk

4 tbsp grated Parmesan cheese

60ml double cream

Salt and pepper to taste

Heat half the butter, oil and onion in a wide saucepan, and cook until onion is soft, about 5 minutes. Mix in rice, stirring to give it a good coating of oil and butter. Meanwhile, in another saucepan, boil water along with chicken stock cubes, lower heat and keep it at a simmering point. Pour a ladleful of stock into the rice and stir until the stock is absorbed. Then add another ladleful and stir again. Continue doing this until the rice is almost cooked, about 15 to 20 minutes. You may not need all of the stock, equally, you may need to add more hot water. Mix the lemon zest into the risotto and add salt and pepper to taste. In a small bowl mix the egg yolk, lemon juice, parmesan and cream. When the risotto is cooked remove from heat and add egg mixture and remaining 30g butter. Mix and serve!