Oh, how I love risotto.  One part delicious rice dish, one part strict technique makes eating the finished product seem oh so special.  I remember learning to make this dish with my Godmother, furiously stirring the pot as she ladled in the broth.  Our hard work was repaid with melt-in-your-mouth pools of creamy goodness.

 

A meal fit for a restaurant, yet perfect at home.

Here is one of my favorite risotto recipes.  The bright lemon really shines and the leeks impart a mellow onion flavor.  It’s great as is or paired with seafood and a green vegetable for a more robust offering.  Adding the egg yolk is a little trick I’ve picked up over the years—it helps bind the rice together and makes it just a tad bit richer…and who among us doesn’t want to be richer?

 


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