Cacio e Pepe Risotto with Brown-Butter Lemons Recipe - Great British Chefs

Ingredients

• 1 unwaxed lemon
• 85g of butter
• 1 tbsp of olive oil
• 1 large onion, finely diced
• 2 large celery sticks, finely diced
• 4 garlic cloves, crushed to a paste
• 1 tbsp of black peppercorns, coarsely crushed
• 300g of Arborio risotto rice, or carnaroli rice
• 200ml of dry white wine
• 2 tsp Dijon mustard
• 800ml of hot chicken stock, or vegetable stock
• 75g of Pecorino Romano, grated, plus extra shavings to serve
• 1/2 tsp freshly grated nutmeg