This is all it takes to make your day ten times better...
Simple looking, right? But don't let that fool you one bit!
This is the most wonderful thing you will ever taste. It's the kind of meal where you sit silently and savor every single warm bite. I wouldn't say it's the kind of meal you should feed your whole family with on a Tuesday night, but for a special occasion, for lunch, a girls' night, or whatever, this is perfect.
Have I convinced you to make this delicacy yet? Well here's one more reason to cook some of this up: you don't need to be an expert to make it. Risotto sounds difficult, but it really isn't. All it takes is some patience, lots of stirring, and a good mood. It's worth your time. You need to try this.
The recipe comes from a lovely Italian cookbook, called Patirica Wells' Trattoria. I found the same recipe online, so I'm posting a link to it here, so you can make it too: Lemon Risotto.
I made a few changes...
- I doubled the recipe- leftovers? Yes please!
- Omitted the herbs, because I like a slightly cleaner taste, not a complicated one. I'm sure it'd be delicious either way though!
- Only used about a 1/4 cup parmesan, and that was plenty! I don't like the parmesan to overpower the delicate lemony taste. Not to mention, I don't think my tummy likes too much milk...but a little not and then is ok! This is worth it!
- Used green onions instead of shallots, but I can't really tell the difference between the two in this recipe. I've made it both ways.
Simple looking, right? But don't let that fool you one bit!
This is the most wonderful thing you will ever taste. It's the kind of meal where you sit silently and savor every single warm bite. I wouldn't say it's the kind of meal you should feed your whole family with on a Tuesday night, but for a special occasion, for lunch, a girls' night, or whatever, this is perfect.
Have I convinced you to make this delicacy yet? Well here's one more reason to cook some of this up: you don't need to be an expert to make it. Risotto sounds difficult, but it really isn't. All it takes is some patience, lots of stirring, and a good mood. It's worth your time. You need to try this.
The recipe comes from a lovely Italian cookbook, called Patirica Wells' Trattoria. I found the same recipe online, so I'm posting a link to it here, so you can make it too: Lemon Risotto.
I made a few changes...
- I doubled the recipe- leftovers? Yes please!
- Omitted the herbs, because I like a slightly cleaner taste, not a complicated one. I'm sure it'd be delicious either way though!
- Only used about a 1/4 cup parmesan, and that was plenty! I don't like the parmesan to overpower the delicate lemony taste. Not to mention, I don't think my tummy likes too much milk...but a little not and then is ok! This is worth it!
- Used green onions instead of shallots, but I can't really tell the difference between the two in this recipe. I've made it both ways.
Oh Claire, your food photography in this post looks INCREDIBLE. Way to go!!
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