We do a lot of risotto around here from spring to fall; and it mostly happens on Sundays. We simply love it, and Sunday its about the only day when I have time to dedicate time to one dish. Also, our local Farmer’s Market runs on Saturday, and well, nine times out of ten, some of my market purchases ends up in the risotto.

I first tasted Rissotto al Limone a couple of years ago in Florence. It was our first meal after an entire day of train travel from Munich. I found the combination of lemon and prosciutto intriguing, ordered it, and I am glad I did. I have played around a bit with this recipe and now I have an exact replica of Trattoria Za Za’s recipe!

Risotto al Limone

Risotto al Limone

Ingredients:
2 TB butter
1 cup prosciutto, diced
1 cup arborio rice
1/2 cup white wine such as Chardonnay
40 oz chicken stock
juice of two lemons
1 cup half and half
2 TB grated parmessan

Method
1. In a large skillet, melt the butter and sautee the prosciutto for 5 minutes. Take the prosciutto out of the pan and set aside.
2. Add the arborio rice to the pan and stir frequently until golden. Add the wine and stir till the wine is absorbed.
3. Add the chicken stock, one cup at a time and stir frequently. Continue to add the broth as the previously added broth evaporates. In between broth additions, add the lemon juice. This process will take 30 – 40 minutes.
4. Once rice is cooked to “al dente”, add the half and half and stir.
5. Add the parmessan cheese after the half and half is fully absorbed. Garnish with lemon and serve.

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