Risotto al limone con basilico

Lemon risotto with basil

For 6

1 litre (1.3/4 Pints) Chicken Stock (see here)

Maldon salt and freshly ground black pepper

125 g (4.1/2 oz) unsalted butter

1 red onion, peeled and finely chopped

1 head celery, white parts only, chopped, plus leaves

1 garlic clove, peeled and chopped

300 g (10 oz) risotto rice

150 ml (5 fl oz) dry vermouth

6 tablespoons roughly chopped fresh basil

juice and zest of 4 large washed lemons

100 g (4 oz) Parmesan, freshly grated

5 tablespoons mascarpone cheese

Heat the Chicken Stock, and check for seasoning.

Melt half the butter in a thick-bottomed saucepan. Gently fry the onion and celery stalk until soft. Add the garlic and celery leaves, stir to combine, then add the rice. Stir the rice to coat then add the vermouth. Allow it to bubble and reduce, then add the hot stock ladle by ladle over a gentle heat. Stir constantly and allow each ladleful to be absorbed before adding another.

When the rice is al dente, usually after about 20 minutes, stir in most of the basil, the lemon juice and zest, half the Parmesan and the mascarpone. Stir once; the texture should be creamy. Serve with a few basil leaves and the remaining Parmesan.