I’d been planning a broad bean risotto, to be honest, as we’re awash with them at the moment and they’re one of my favourite summer vegetables. Then my eye was caught by a recipe from Anna del Conte which described a risotto of a type I’d never made before, thickened and enriched at the end of cooking not just with parmesan but with egg yolk and cream. The clincher was that the key flavour was lemon. Continue reading →