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SAVORY

Lemon & Red Lentil Risotto With Cured Egg Yolk From Camilla Marcus

While dining with Cal at Thacher House in Ojai, I had a version of this dish that was so pure and beautifully simple. Although there were few ingredients, it felt like it warmed my whole body, top to bottom. I absolutely love lentils, and as a key cover crop that’s also a high protein legume, I hope to bring them to the fore as the centerpiece of a table. So, here is my spin on that dish in the style of risotto,with an added kick of brine from either a cured egg yolk or Mimolette cheese. You could also incorporate nutritional yeast instead when you do the final seasoning in lieu of the yolk or cheese.

Photo by Ben Rosser

INGREDIENTS

Makes 2 servings
 
1 large egg (optional)
 
3 tablespoons avocado oil
 
1 small (95 grams) yellow onion, finely chopped
 
1 cup (225 grams) red lentils
 
¾ teaspoon kosher salt
 
Sea salt and freshly cracked pepper
 
Grated zest and juice of 2 lemons
 
3 cups (710 milliliters) unsalted vegetable stock, warm
 
2 ounces (55 grams) Mimolette cheese (optional)
 

METHOD

If using cured egg yolk, start the curing process 2 days before. Fill a container with a layer of kosher salt. Separate the egg yolk from the white (save the white for another use) and place the yolk on top of the salt. Cover the yolk with more salt, place the lid on the container, and let it cure in the refrigerator for 2 days. Before using, remove the yolk from the salt and lightly brush off any excess salt.

Heat the oil in a medium saucepan over medium heat. Add the onion and sauté until translucent but not brown at all, about 3 minutes. Stir in the lentils to coat with the oil and onion and cook for about 5 minutes. Season with the kosher salt and a pinch of pepper.

Stirring constantly, add the warm stock ½ cup (120 milliliters) at a time, waiting until it’s fully absorbed before adding more, until all of the liquid has been absorbed by the lentils, 15 to 25 minutes. The lentils should be completely split open, creamy, and tender, about the consistency of risotto. Remove from the heat and stir in the lemon zest and juice. Adjust the sea salt and pepper to taste.

Divide the risotto between two plates or bowls and finish by grating the cured egg yolk or cheese over the top, if using.

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