Lemon Risotto with courgette and pangratto

Directions

1. Pangratto & Courgette
2. Preheat oven to 360F/180C degrees. Cut the courgette's into 1/4 inch slices, place on a lined baking tray. Drizzle with olive oil and sprinkle a pinch of salt over the courgettes. Place in pre-heated oven and cook for approximately 20 mins until they are starting to show a bit of colour. Please check them as they may need less or more time depending on your oven. Once cooked remove from the oven and put to the side.
3. Place the torn pieces of bread, zest of 1 lemon, the chopped garlic clove, salt and a splash of olive oil into a food processer and pulse until ingredients resemble fine breadcrumbs.
4. Put a small splash of olive oil into a non-stick pan on medium heat and when hot put the breadcrumbs into the pan. Toss the breadcrumbs around pan until golden, crunchy and toasted. Turn out onto a plate lined with kitchen paper to cool.

1. Lemon Risotto
2. Put a splash of olive oil into a wide-bottomed saucepan and put the onion and celery in and place on medium heat. I like to put a small pinch of salt at this stage to stop the onion from colouring. Cook the onion and celery until translucent.
3. Add the Carnaroli rice and toast the rice for a minute or two and then add the dry white wine. Boil until the wine has pretty much disappeared and then start adding the stock a ladle at a time, only when the previous ladle has almost disappeared. Keep stirring the rice continously as you want to release the starches in the rice to make it creamy. I often agitate the saucepan while stirring as I find this also helps. Continue adding the stock until the rice is tender but still has a bit of a bite to it.
4. Once the rice is cooked, you want the consistency to be oozy, take the saucepan off the heat. Stir in the lemon juice, parmesan and butter and let it sit, covered for about 3 mins. Take the lid off and stir through the mascaporne cream and season to taste.