Day 348 in a Year of my Life

Firstly today, I would like to thank Judi, my friend and fellow blogger, for sharing this delicious Lemon Risotto recipe on her blog!

I saved it, knowing that it was something that I would enjoy.  So I made it tonight for myself, while Adoring Husband is away attending SES training.

It was everything and more than I expected!  I'll definitely make it again.

It's a Nigella Lawson recipe and I hope Judi doesn't mind me sharing it here as well.

Ingredients:

2 shallots
1 stick of celery
60 grams unsalted butter
1 tablespoon olive oil
300 grams risotto rice (preferably vialone nano)
1 litre vegetable stock (e.g., marigold stock/bouillon powder)
zest and juice of ½ unwaxed lemon
needles from 2 small sprigs of fresh rosemary (finely chopped)
1 large egg yolk
4 tablespoons grated parmesan cheese (plus more to sprinkle)
60 ml double cream
maldon salt (to taste)
pepper (preferably white)

Method:

Put the shallots and celery into a Magimix and blitz until they are a finely chopped mush.

Heat half the butter, the oil and the shallot and celery mixture in a wide saucepan, and cook to soften the mixture for about 5 minutes, making sure it doesn't catch.

Mix in the rice, stirring to give it a good coating of oil and butter. Meanwhile, heat the stock in another saucepan and keep it at simmering point.

Pour a ladleful of the stock into the rice and keep stirring until the stock is absorbed. Then add another ladleful and stir again. Continue doing this until the rice is al dente. You may not need all of the stock, equally, you may need to add hot water from the kettle.

Mix the lemon zest and the rosemary into the risotto, and in a small bowl beat the egg yolk, lemon juice, parmesan, cream and pepper.

When the risotto is ready - when the rice is no longer chalky, but still has some bite - take it off the heat and add the bowl of eggy, lemony mixture, and the remaining butter and salt to taste.   Serve with more grated parmesan if you wish, check the seasoning and dive in.

Additional information - for vegetarians replace the Parmesan with a vegetarian alternative. For gluten free check the stock or bouillon powder is gluten free.

The other bright moment of my day was when I took a photo of a Tawny Frogmouth in a nest.  I didn't notice at the time, but when I got home and looked at the photo on my monitor, I got a very pleasant surprise!

I'll go back tomorrow and take a better look.  There may be more little chicks hiding under there!

Today, I'm grateful for my two pleasant surprises today.  Delicious Lemon Risotto and a cute little Tawny Frogmouth chick!

Nite all.