Lemon Risotto

Method

1. Prepare the broth: Cut the celery into small pieces. Add half the onion, lemon zest, pink peppercorns, and bay leaves to a pot. Add 1.5 liters of water and bring to a boil. Add salt and cook for 20 minutes.
2. Toast the rice in a dry pan over medium heat until fragrant and the grains have a light white coating. Remove the rice and set aside.
3. In the same pan, melt half the butter and add a drizzle of olive oil. Add the chopped leek, more lemon zest, and the anchovy fillets. Sauté over low heat until the anchovies dissolve.
4. Add the toasted rice and mix well to coat with the soffritto.
5. Deglaze with either dry white wine or lemon juice (he uses lemon juice). Stir until absorbed.
6. Continue cooking by adding two to three ladles of hot broth at a time, stirring occasionally, until the rice is cooked to 2 minutes before the recommended time.
7. Turn off the heat. Add the grated provolone cheese and the remaining cold butter. Mix vigorously to mantecare until creamy.
8. Cover and let rest for 2 minutes.
9. Meanwhile, prepare the garnishes: lemon zest shavings, lemon slices, and provolone shavings.
10. Plate the risotto, garnish with lemon slices, zest, provolone shavings, and pink peppercorns.