Recipe(tried): Lemon Rissoto

Thanks for the info on the Tomitillos Terry.Here,s the rissotto rec. for you

LEMON RISSOTTO
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8oz arborio rice
1 small onion diced
2 Tbls olive oil
2 Tbls butter
4 cups good chicken or veggie stock(keep it simmering on stove whilst you make
rissotto)You may not use it all)
1 Tbls chooped fresh mint
1 medium lemon,finely grated rind and juice( try an orange in the same way)
3 Tbls white wine
3/4 cup freshly grated parmesan cheese

Melt 1/2 the butter and oil and saute onion til just soft.Add rice and stir to
coat,cook for 2 mins longer and then add a cup of stock,stirring til its
absorbed.Continue adding stock in this manner til most of the stock is
absorbed,you,re aiming for a creamy texture,about 25-30 mins.
Remove from heat and add,lemon juice and rind,mint,wine.add remaining butter
and oil and 1/3 cheese .Cover and allow to stand for 3 mins then serve
sprinkled with the rest of the cheese.

Hope you like it
Julie