CELERY, LEMONS, BASIL - Lemon and Basil Risotto - SEPTEMBER

The perpetual basil is re-shooting, and plenty of celery and lemons in the garden for this recipe.

Ingredients
125g butter
300g Arborio rice
1 onion – finely chopped
1 celery head, finely chopped
1 bunch celery leaves
1 clove garlic, chopped finely
150 ml dry white wine
6 tablespoon fresh basil
1 litre vegetable stock
Juice and zest of 4 organic lemons
100 g grated parmesan cheese
Salt and pepper to taste

Method
1. Warm the stock.
2. Meanwhile, melt the butter and sauté onions and garlic until soft and add the garlic and chopped celery leaves and stir.
3. Add the rice and stir to coat.
4. Add the white wine and allow to reduce.
5. Add the stock one cup at a time, stirring constantly. Allow stock to be absorbed before adding the next.
6. Constantly stir until the rice is cooked but still al dente.
7. Stir in most of the basil, lemon juice, zest and half the parmesan. Season to taste.
8. The consistency should be very creamy and soft.
9. Serve with remaining basil leaves and Parmesan cheese.