Lemon Risotto

I adapted this recipe from my new Entertaining with the Seasons, A Year of Recipes by Williams-Sonoma (yes I did buy another new cookbook. Yes, I do realize I have a problem but you have to give me credit for admitting it. Yes, you do. Isn't admitting an addiction the first step in recovery?)

Lemon Risotto

3 cups vegetable stock
3 tablespoons butter
3 tablespoons olive oil
3 tablespoons onion, chopped
2 1/4 cups Arborio rice
3/4 cup fresh lemon juice
1/2 cup white wine
3/4 cup grated Parmesan cheese

In a large sauce pan over high heat, combine the vegetable stock and 3 cups water. Bring to a boil. Reduce heat and let simmer while you do all the other stuff.

In another sauce pan over medium heat, melt 3 tablespoons of butter with the olive oil. Add the onions and saute until translucent. Add the rice and stir. When it is opaque add the 1/2 cup of white wine. Adjust the heat to a simmer and let it cook down. Add about 3/4 cup of the broth. Cook on simmer and stir frequently until most of the stock is absorbed. Continue adding the stock, 3/4 cup at a time and stirring until all but about 1/2 cup has been used. The rice should be just about tender. About 20-25 minutes.

Add lemon juice to remaining broth. Add to rice mixture. Cook while stirring. Add remaining butter and Parmesan cheese stirring constantly. Taste for salt, adjust if necessary.

Serves 6 huge portions.

The next day I took the leftovers, rolled them into small balls, breaded them with Italian seasoned bread crumbs then fried them in olive oil. OMG! They were just as good as fried mac and cheese. I swear to all that is holy that I never in a million years thought I would write that last sentence. I just didn't know what a delicacy fried mac and cheese was until I moved to the South.

Please try the risotto, you'll be glad you did.
If you try the fried risotto balls it is on your head. They are rather addicting. They are just so good they should be outlawed. I'm glad they are not but they should be.

Love,
M