Risotto with ricotta and lemon

(Photo@TheFoodTraveller.com - Nikon D200)

This one is super easy!!! Despite so Elke made it this time. I am way to busy with finishing off things for my study and work before leaving for the honeymoon ... my mind is so off than even the photo I took is barely acceptable! Well ... hopefully will get better soon. This risotto is fantastic. Perfect for a hot summer as marjoram and lemon combine perfectly and the ricotta make everything lighter! Really nice! And I like the verdicchio with it ... Elke not so ...

Serves: 4 or 8 as starter
FlexiPoints: 5 or 2.5
Suggested wine: A Verdicchio di Jesi or a young Chablis.
Special equipment: none.

Ingredients:
250g rice
150g ricotta cheese
1 shallot
1 lemon
3 sprigs of marjoram
1 L vegetable stock (max)
4 tbsp olive oil
Salt and pepper to taste
Ingredient note: none.

How-to:
1. Finely chop the shallot. Sauté it with the oil until soft or 3’. Add the rice and cook it on high heat for 2’ minutes (or until it changes color) stirring continuously.
2. Add about 200ml of stock and let it get absorbed by the rice on medium-low heat (it should be only simmering). Once it is mostly absorbed, add more stock and repeat until the rice is cooked (about 18’).
3. Remove from the heat. Crumble the ricotta and add the marjoram leaves. Stir well until creamy. Season with salt, pepper and the grated zest of the lemon. Stir well and serve immediately.