Rachel Roddy’s lemon risotto recipe | A kitchen in Rome

The fruit cuts through the starchy rice, butter, stock and cheeseWhile they are as much a year-round fixed kitchen component as milk, flour, forks and washing-up liquid, lemons particularly come into their own at this time of year. For, although they can be cultivated perennially, this is their true season in the eastern hemisphere. And it couldn’t be better timing, nature summoning the brightest, most playful and irreducible fruit for the darkest, coldest days.This is the point where I us