Risotto with Lemon
Serves 6

2 quarts chicken broth
1 stick butter
2 cups Arborio or short grain rice
2 tb olive oil
1/2 cup Parmesan Cheese, grated, of very good quality
1 egg yolk
Juice of 1/2 lemon
Rind of 1/2 lemon, grated

Boil the broth and lower to simmer. Melt half the butter in a large saucepan (I use my big caldero), add the rice. Stir with a wooden spoon (I am not a purist, I use whatever big spoon I have available) until rice is shiny & totally covered with butter. Add the olive oil & keep stirring. Start adding the simmering broth to the rice. I add 1 cup of broth at a time. As soon as it bubbles strongly, reduce the heat & keep adding broth. Continue stirring to prevent sticking. After 25 minutes, the rice should be almost done. Add the rest of the butter & the cheese. Mix well. Beat the egg yolk with the lemon juice, Add the grated rind. Remove the rice from the heat for a moment so that the yolk won’t cook as you add it to the rice. Place back on heat & cook, stirring well, for a minute longer. Whole cooking time should be about 30 minutes. Serve with additional Parmesan Cheese.