| Ingredients |
| 1 cup basil leaves |
| pinch of sea salt |
| 2 teaspoons extra virgin olive oil |
| 2 cloves garlic, sliced |
| 1 onion, sliced |
| black pepper |
| 2 tablespoons olive oil |
| 300 g arborio rice |
| 250 ml white wine |
| 750 ml chicken or vegetable stock, heated |
| zest and juice of 2 lemons |
| sea salt |
| extra basil leaves |
| parmesan |
Method
Pound the basil in a mortar with the sea salt and extra virgin olive oil until you get a fairly fine emerald green mixture. Set it aside.
Gently cook the garlic and onion with some black pepper in the olive oil until the onion is soft. Add the rice and saute a couple of minutes over a medium heat until the rice �sings� (that is, makes a faint, high-pitched cooking noise). Add 1/3 of the wine and stir until it is absorbed into the rice. Repeat this until the wine is all absorbed, then start adding the hot stock a ladleful at a time, stirring all the while. When the last of the stock is absorbed by the rice add the lemon juice and zest. If the rice is still at all chalky stir in some hot water until it is tender. Stir in half of the basil oil, and season the risotto well with sea salt. Serve immediately on hot plates, drizzling over the remaining basil oil and adding more basil leaves and plenty of grated parmesan.
Serves 2 - 3.
If you have any risotto left over, fry little patties of it to have with drinks tomorrow night. (Leftovers - yeah right)
To Serve
Wine suggestion: riesling
http://www.cuisine.co.nz/contentImages/food/Lemon_risotto.jpg
