Lemon Risotto

This dish requires your constant attention to prepare.  It is a good dish to prepare when your family/friends gather in the kitchen because you can take turns cooking it, while everyone is talking and having a good time.  It is delicious and really worth the time spent preparing it.

Makes 4 side servings or 2 main dish servings.

Ingredients:

• 4 cups vegetable stock
• 1 Tbsp olive oil
• 1 small onion, minced
• 2 garlic cloves, minced or pressed
• 1 cup Arborio rice, washed
• 1/4 cup dry white wine
• salt, to taste - probably 1/2 tsp or so
• 1 lemon - grate for zest & squeeze for juice
• 1 egg beaten
• 1/4 cup Parmesan cheese, freshly grated
• pepper, freshly ground

Directions:

1. Have the stock simmering very low in a separate sauce pan.
2. Heat the oil in a wide, heavy-bottomed frying pan.
3. Saute the onion & garlic over medium low heat until the onion is golden.
4. Add the rice and continue to saute, stirring constantly, until the grains are glistening with oil.
5. Stir in the wine & salt and cook over medium heat, constantly stirring.  The wine should simmer very softly until it evaporates.
6. When the wine has just about evaporated, stir in a ladleful of stock and continue to cook slowly simmering & stirring.
7. Continue cooking in this manner:  cooking rice until liquid is evaporated, adding one ladleful of stock at a time, stirring constantly, USING ALL BUT ONE LADLEFUL OF STOCK.
8. After about 25-30 minutes the rice should be cooked al dente/firm to the bite.
9. In a separate bowl, beat together the lemon juice, lemon zest, egg & Parmesan cheese and set aside.
10. Add the last ladleful of stock so that the rice is not completely dry and remove from heat.
11. Immediately stir in the lemon mixture and taste to adjust salt & pepper.
12. Return to heat and stir for a few seconds.
13. Serve right away,

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