Lemon Risotto (Risotto al Limone)

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                            FOOD FUNNY
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Here's an oldie from Rosemary Zwick:

Mr. Gable had a leak in the roof over his dining room, so he called a
repairman to take a look at it. "When did you first notice the leak?"
the repairman inquired.

Mr. Gable scowled. "Last night, when it took me two hours to finish my soup!"

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                            TODAY'S RECIPE
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This fragrant rice dish goes great with just about everything, but I
think it is particularly well suited to a meal of fish or seafood.

Lemon Risotto (Risotto al Limone)

3 cups (750 ml) chicken or beef stock
3 cups (750 ml) water
4 Tbs (60 ml) butter
1/2 onion, finely chopped
1 3/4 cups (430 ml) Arborio rice
Salt to taste
The grated zest and juice of 2 lemons
1/4 cup (60 ml) freshly grated Parmesan cheese

Combine the stock and water in a pot and bring to a simmer over moderate
heat. Heat half the butter in a large skillet over moderate heat and
saute the onion until tender but not brown, about 5 minutes. Add the
rice and cook, stirring frequently, for about 2 minutes. Add about 1 cup
(250 ml) of the stock mixture and cook, stirring frequently, until
almost all the liquid has been absorbed before adding more. Continue
cooking and adding liquid, stirring frequently, for 15 minutes. Add half
the grated lemon zest and all of the lemon juice. Continue cooking and
adding more liquid as needed until the rice is tender but still firm -
"al dente" - about 5 to 10 minutes more. Immediately before serving stir
in the remaining butter and grated Parmesan, and garnish with the remaining lemon zest.
Serves 4 to 6.
Received on Wed Jan 20 10:59:51 2010