This lovely risotto is perfect for Shavuot.

Method

• Heat the oil in a large saucepan and add the onion. Cook for a few minutes until the onion is soft and golden. Add the garlic, season and stir.
• Prepare the stock by diluting 2 tablespoons of vegetable bouillon or a stock cube in a separate saucepan with the boiling water, and keep it simmering over a low heat.
• TIP: Make your own vegetable stock in advance by simmering 3 litres of water with a peeled carrot, peeled onion, a celery stick, tomato (optional), small bunch of parsley, 1 courgette and a tablespoon of rock salt. Simmer uncovered for 1–1 ½ hours. Strain and discard the vegetables.
• Add the rice to the onion and garlic and stir until thoroughly coated, add a splash of white wine and stir until the wine is absorbed.
• Ladle stock onto the rice until it is covered. Stir slowly until the rice has absorbed the stock. Repeat ladling and stirring for 10 minutes.
• Stir in the lemon zest and juice and mascarpone. Keep adding ladles of stock as before and cook for an extra 7-8 minutes until the rice is tender but still al dente; about 18-20 minutes total cooking time.
• Turn off the heat and add the thyme and the parmesan cheese. Stir well, cover, and leave it to set for a couple of minutes.
• Serve immediately sprinkled with more grated parmesan, black pepper and a little fresh thyme.

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