Lemon Risotto with Caviar

By Beleaev Family | Beleaev Caviar & Gourmet

Cook 240g of risotto rice for four starter portions, finish it with measured lemon and crème fraîche, then add 5g of Oscietra Royal Caviar to each bowl away from the hob. One 20g tin is allocated in full.

Ingredients and packs

• Yield: 4 starter bowls
• Rice: 60g dry weight per person
• Caviar: 5g per finished bowl

Equipment

• Small saucepan for stock
• Wide heavy sauté pan
• Wooden spoon or heatproof spatula and ladle
• Fine grater, citrus juicer and digital scale
• Four warmed shallow bowls and non-metal caviar spoon

Cook the risotto

1. Keep the stock hot. Bring 850ml stock to a low simmer in the small saucepan and keep it beside the risotto pan.
2. Soften the shallot. Melt 20g of the butter in the wide pan. Cook the shallot gently until translucent, without browning.
3. Coat the rice. Add 240g rice and stir until the grains are hot and evenly covered with butter.
4. Add stock progressively. Ladle in enough hot stock to loosen the rice, stir and wait until most visible liquid is absorbed before adding more. Begin checking the grain after 16 minutes; stop when it retains the intended centre and the mixture still flows.
5. Finish off the heat. Remove the pan from the hob. Stir in the remaining 15g butter, Parmesan, 40g crème fraîche, 2g lemon zest, 10ml juice and pepper. Rest briefly with the lid on.
6. Plate and add caviar. Divide the risotto across four warm shallow bowls. Once it is no longer bubbling, place 5g Oscietra at the centre of each portion and serve immediately.

Add stock gradually

The 850ml stock is a preparation quantity; the rice and pan may not need all of it. Add it gradually and stop when the rice is cooked with a loose, spoonable consistency. Keep any unused stock separate and follow its storage instructions.

Risotto corrections

• The rice is firm but the pan is dry: add another ladle of hot stock and continue checking the centre.
• The risotto stands in a stiff mound: loosen it off the heat with a measured amount of stock before dividing the bowls.
• The lemon is uneven: mix measured zest and juice through the whole pan instead of squeezing over individual servings.
• The dairy looks split: take the pan fully off the heat before adding butter, Parmesan and crème fraîche.

Allergens and service boundary

Fish and milk are present. Stock and Parmesan labels may identify celery, egg or other allergens and cross-contact, so verify the exact purchased packs. Keep caviar and crème fraîche chilled as their labels direct until the hot cooking is finished. Serve the risotto promptly and use safe rice-cooling practice if any plain portion is retained. This method does not establish reheating instructions or a leftover life for topped risotto or opened caviar.

Starter portions and optional additions

The 240g rice is a dry weight for four starter bowls. Divide the complete cooked risotto between four; its final weight depends on the stock absorbed and evaporation. For a larger meal, scale the rice, butter and finishing ingredients together, then decide the caviar portion separately.

A small pinch of saffron can infuse the hot stock before it reaches the rice. Cooked prawns are another optional addition and introduce crustaceans as an extra allergen. Neither addition changes the base recipe's 20g caviar allocation.

Frequently asked questions

Must all 850ml stock go into the rice?

No. Use as much as the rice needs for doneness and a loose consistency. If it needs more, add extra hot stock gradually instead of stopping with a hard centre to meet a printed volume.

Can I keep plain rice left over?

Cool a plain portion quickly, ideally within one hour, refrigerate and use within 24 hours. If reheating, do it once until steaming hot throughout. Keep the chilled caviar separate. See Food Standards Agency rice guidance.

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