Cacio e pepe risotto with brown-butter lemons
Gurdeep Loyal’s Borough Market recipe for a voluptuously creamy risotto packed with pecorino and pepper
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Ingredients
- 1 unwaxed lemon
- 85g butter
- 1 large onion, finely diced
- 2 large celery sticks, finely diced
- 4 cloves of garlic, crushed to a paste
- 1 tbsp black peppercorns, coarsely crushed
- 300g arborio or carnaroli rice
- 200ml dry white wine
- 2 tsp Dijon mustard
- 800ml hot chicken or vegetable stock
- 75g pecorino Romano, grated, plus extra shavings to serve
- ½ tsp freshly grated nutmeg
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