Wednesday, July 9, 2008
Lemon Risotto
Lynne Tibbet
This month features a recipe for Lemon Risotto from Gianni Audieri, the executive chef at Fior d'Italia in San Francisco - the country's oldest Italian Restaurant.
Ingredients:
2 cups long-grain rice
2 large egg yolks
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
1/2 cup freshly grated parmesan cheese, plus extra for garnish
2 to 4 tablespoons butter
Salt and freshly ground black pepper
Liquid should be added one cup at a time. Adding the extra two tablespoons of butter makes a very rich dish. If your lemon is not very juicy, you might want to add more to taste.
Bring a large pot of lightly salted water to boil over high heat. Add the rice and cook until just tender, 12-15 minutes. Drain and transfer to a warmed large serving bowl. Add the egg yolks, lemon zest and juice, parmesan, and butter; mix well. Season to taste with salt and pepper.
Serve immediately with additional parmesan.
Serves Four
