Lemon cream rice

Ingredients for 4 servings:

• 2 stalk(s) Celery
• 1 m.-sized carrot(s)
• 1 m.-sized onion(s)
• 1 tbsp olive oil
• 500 ml fish stock or mild chicken broth
• 50 g rice (long grain)
• 3 egg yolks
• 3 tbsp lemon juice
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

A Greek-inspired rice dish, reminiscent of risotto. A delicious light side dish or appetizer.

Clean the celery and carrot and dice finely, setting the celery leaves aside. Finely chop the onion and sauté with the other vegetables in the oil. Deglaze with the stock and simmer over medium heat for about 10 minutes. Puree the vegetables and bring back to the boil. Add the rice, cover, and cook over low heat for about 20 minutes. Meanwhile, beat the egg yolks until frothy, stirring in the lemon juice. Then pour in a little hot stock from the pot. Remove the rice from the heat and stir in the egg and lemon sauce. Let it stand for a moment. Be careful that the eggs don’t curdle! Do not bring back to the boil. The rice should now have a creamy consistency. Season with salt and pepper and sprinkle with celery leaves. Serve with poached fish (such as plaice or sole) or seafood tossed in butter. The rice also makes a great accompaniment to baked vegetables (e.g., zucchini, artichokes, asparagus, or similar). It’s both a sauce and a side dish. Tip: If you use more fish stock (about 800 ml) and less rice (no more than 50 g), you’ll get a light, summery rice soup. Also delicious. Crayfish tails, for example, would be a great fishy addition.