Chicken Risotto with Lemon Cream

In a large pot, place the chicken along with one carrot, one whole onion, peppercorns, a little salt, and 1½ liters of water. Boil until the meat is tender and easily comes off the bones. Remove the chicken onto a plate and shred it. Alternatively, you can use pre-cooked chicken fillets, following the same procedure.

Strain the broth and set it aside. Zest one lemon, squeeze both lemons, and reserve the juice.

In a wide saucepan, melt 2 tablespoons of butter and sauté one finely chopped onion. Add the rice and stir until it becomes slightly translucent. Reserve ½ liter of the chicken broth and gradually add the remaining broth to the rice using the traditional risotto method (stir continuously and allow each addition of broth to be absorbed before adding more). The risotto should turn creamy. Adjust salt carefully, as the broth is already seasoned.

In a medium saucepan, prepare the cream: melt the remaining butter over medium heat, then add the flour, whisking for 3–4 minutes until the flour cooks. Carefully add the reserved chicken broth, stirring continuously over medium heat until the mixture thickens. Remove from heat, add the egg yolks, and whisk vigorously to incorporate. Finally, add the lemon juice and zest, then return to low heat for 1–2 minutes, stirring continuously. The sauce should not be too thick; if needed, thin it slightly with water.

Stir 2–3 tablespoons of the lemon cream and 2 tablespoons of Parmesan into the hot risotto. Add freshly ground pepper and serve on a large platter. Chop the chicken and mix it with the risotto. Top the risotto with the remaining lemon cream before serving.