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Risotto: Lemon Risotto

Source of Recipe

unknown


List of Ingredients

4 cups vegetable or chicken stock
1/2 cup small onion, minced
1 cup Italian Arborio rice, washed
5 tablespoons lemon juice
1/4 cup fresh grated Parmesan
1 tablespoon olive oil
2 cloves minced garlic
1/4 cup dry white wine
1 beaten egg


Recipe

Simmer stock in saucepan. Heat oil in wide skillet; saute onion and garlic over medium low til onion is golden. Add rice and saute, stirring til all grains separate and are coated with oil. Stir in wine and salt to taste. Cook over medium heat, stirring constantly; wine should bubble, not too quickly. When wine is almost evaporated, stir in a ladle full of stock (should cover the rice and bubble slowly). Cook, stirring constantly, til just absorbed. Do it again, and repeat til the rice is cooked al dente, firm to the bite (25-30 minutes). Beat lemon, egg and Parmesan. Add ladle of stock, remove from heat. Stir in lemon mix and seasoning.