Lemon, basil and ricotta risotto

Tobie Puttock uses a holy trinity of ingredients to create a divine risotto. Run with the Italian philosophy of cooking - use simple ingredients and let them shine.

Recipe «Lemon, basil and ricotta risotto» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 40 minutes. To make this dish at home by prescription from the author Gomer would need: 1L Massel vegetable liquid stock, 2 tbsp olive oil, 1 red onion, finely chopped, 2 celery sticks, finely chopped, 300g arborio rice , 250ml dry white wine, 1 lemon, rind finely grated, 1 tbsp lemon juice , 40g finely grated pecorino, parmesan or vegetarian hard cheese, 50g butter, chopped, 1 cup fresh basil leaves, torn, 100g fresh ricotta, crumbled, Finely grated pecorino, parmesan or vegetarian hard cheese, extra, to serve, Fresh basil leaves, extra, to serve.

Ingredients:

• 1L Massel vegetable liquid stock 
• 2 tbsp olive oil 
• 1 red onion, finely chopped 
• 2 celery sticks, finely chopped 
• 300g arborio rice 
• 250ml dry white wine 
• 1 lemon, rind finely grated 
• 1 tbsp lemon juice 
• 40g finely grated pecorino, parmesan or vegetarian hard cheese 
• 50g butter, chopped 
• 1 cup fresh basil leaves, torn 
• 100g fresh ricotta, crumbled 
• Finely grated pecorino, parmesan or vegetarian hard cheese, extra, to serve 
• Fresh basil leaves, extra, to serve 

Instructions

1. Bring the stock just to the boil in a saucepan over high heat. Reduce heat to low and hold at a gentle simmer.
2. Heat oil in a saucepan over medium-low heat. Add onion and celery. Stir for 10 minutes or until soft. Increase heat to medium. Add rice. Stir for 1 minute or until grains are slightly glassy. Add wine and stir until absorbed.
3. Add 80ml (1/3 cup) of stock to rice mixture. Stir until liquid is absorbed. Add stock, 80ml (1/3 cup) at a time, stirring constantly and allowing liquid to be absorbed before adding more. Continue for 20-25 minutes or until the rice is tender yet firm and risotto is creamy.
4. Remove from heat. Stir in lemon rind, juice, pecorino and butter. Season. Cover and set aside for 2 minutes to rest. Stir in the basil and divide among plates. Sprinkle with the ricotta, extra pecorino and extra basil leaves.