CHEF JEFF — ONE BYTE AT A TIME: Risotto al Limone

This Italian favorite is an example of thinking outside the box.

Risotto al Limone

1 stick butter

2 shallots, peeled, chopped

2¼ cups raw Arborio rice

2/3 cup white wine

Juice and zest of 1 lemon

1 quart hot chicken broth

Salt and pepper to taste

1 cup Parmesan cheese, grated

½ to 1 stick butter, to taste

2 egg yolks

FOR SERVING:

2 lemons

Melt butter in large thick-bottomed pan. Saute shallots. Add rice. Fry on high heat while stirring until rice grains glazed, with white core. Add wine. Fold in lemon juice (reserve zest). Add broth by spoonful until it’s absorbed and is al dente. Season with salt, pepper. Fold in cheese, until it is melts. Remove from heat. Stir in small pats of butter, egg yolks. Cover pan. Llet stand while preparing lemons. Quarter 2 extra lemons. Broil 2 inches from heat source until they form black specks, start to caramelize. (Lemons will transform from tart to sweet). Serve with risotto.

Yield: Serves 6.

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