6 cups chicken or vegetable stock, hot
knob of butter
2 tablespoons olive oil
1 onion, finely chopped
1 clove garlic, crushed
2 teaspoons finely chopped rosemary or thyme
1¼ cups risotto rice, e.g. Arborio or Vialone Nano
½ cup white wine
finely grated zest 1 lemon
2 tablespoons lemon juice
large handful rocket, roughly chopped
1 cup freshly grated Parmesan
knob of butter
sea salt and freshly ground pepper
200 grams ricotta
1/3 cup roughly chopped roasted hazelnuts
Put the stock in a saucepan, heat and keep warm.
Melt the butter with the oil in a saucepan over a medium heat. Add the onion, garlic and rosemary with a good pinch of salt, cover and cook until the onion is soft but not coloured.
Add the rice, stirring well to coat each grain in the oil. Cook for another minute until the rice is warm (toasted).
Add the wine and stir until most of the liquid has been absorbed.
Begin adding the stock, a ladle at a time, stirring and allowing the liquid to be absorbed before adding the next quantity. When the risotto is tender to the bite and has a creamy consistency (this should take about 20 minutes), add half the lemon zest and all the juice, rocket, Parmesan and the butter and stir to combine. Season if needed.
To serve: Place the risotto in warm shallow plates and top with spoonfuls of ricotta, the remaining lemon zest and the hazelnuts. Grind over a little freshly ground pepper and a drizzle of good olive oil. Serve immediately.
Pantry note: Arborio rice is a fat, short-grain Italian rice that is high in starch, essential for a creamy risotto. It is available from supermarkets and specialty food stores. Vialone Nano is similar, but better suited to a wetter risotto. It is available at specialty food stores.