serves 4
There is something deeply soothing about a bowl of Greek avgolemono soup, the lemony rice-based soup usually made with chicken or fish broth. The basic idea here is to replicate both the comfort level and the flavor palette of avgolemono soup in a creamy risotto.
5 to 7 cups (1.2 to 1.7 L) hot vegetable broth or chicken broth
2 large egg yolks
⅓ cup (80 ml) strained fresh lemon juice, or more to taste
2 tablespoons unsalted butter
1 tablespoon extra-virgin Greek olive oil
4 scallions, cut into thin rings
1 garlic clove, minced
1¼ cups (230 g) Greek Carolina rice or Italian risotto rice, such as Arborio or Carnaroli
¾ cup (100 g) frozen peas
Salt and freshly ground black pepper
In a medium pot, bring the broth to a simmer.
In a medium stainless steel bowl, vigorously whisk the egg yolks until frothy. While whisking, slowly add the lemon juice and whisk until creamy. Whisking all the while, add 2 cups (480 ml) of the hot broth to the egg-lemon mixture in a slow, steady stream and whisk until completely incorporated. Set aside, uncovered, until ready to use.
In a wide pot or deep skillet, heat the butter and olive oil together over medium heat. Add the scallions and cook, stirring, until soft and translucent, 4 to 6 minutes. Stir in the garlic. Add the rice and stir to coat with the butter and oil. Reduce the heat to medium-low.
Add a ladleful of the hot broth and stir until the rice has absorbed the broth. Stir in the peas. Continue to add the broth, a ladle at a time, waiting until the liquid has been absorbed after each addition before adding the next, until the rice is cooked to al dente, 12 to 15 minutes. Season to taste with salt and pepper.
Over very gentle heat, reheat the egg-lemon mixture, whisking all the while to keep it from curdling. While stirring, slowly add the egg-lemon mixture to the risotto. The rice will be dense and creamy as the egg-lemon mixture thickens slightly. Remove from the heat, taste, and adjust the seasoning with salt and pepper. Serve immediately.