Lemon Risotto

Traditionally served as a first course in Italy, risotto also works well as an accompaniment to a main course.Serve it in a warmed serving dish and spoon it onto warmed side plates. This would be well served with the Rack of Lamb.

You need

1 large leek, white part only well washed and cut into 1/2 inch dice
1 tablespoon plus 1 teaspoon unsalted butter
1 cup Arborio rice
2 cups vegetable stock
Kosher salt and freshly ground black pepper
1 tablespoon lemon zest
2 tablespoon lemon juice
2 tablespoons chopped chives

How to

Sweat the leek in 2 teaspoon of butter over low heat in a tightly covered straight sides saute pan to 6 minutes stirring once or twice.

Add the rice and raise the heat to medium, stirring often for 3 minutes. Add 1 cup of stock, season lightly with salt and pepper, and stir until all of the liquid has bee absorbed

Add the remaining broth,1/2 cup at a time,stirring constantly after each addition. When all of the liquids is absorbed, add the zest and continue to cook for about 10 minutes more,until the rice is al dente.

Stir in lemon juice. Season well with salt and pepper,add the chives stir in remaining 2 teaspoons of butter until melts. and serve hot.