melissa-dallas
Well-known member
I've made it several times & it is worth every minute of the standing & stirring. Had it tonight with a split chicken roasted in a pan with a little white wine, lemon juice & zest. I use homemade stock in the risotto.
Also made the lemon buttermilk sheet cake, 5 jars of strawberry jam & three pints of dilly beans.
http://www.epicurious.com/recipes/food/views/Lemon-Risotto-106451
Also made the lemon buttermilk sheet cake, 5 jars of strawberry jam & three pints of dilly beans.
http://www.epicurious.com/recipes/food/views/Lemon-Risotto-106451