Lemon Twist Risotto

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 cup risotto rice
• 1 lemon
• 1/2 cup vermouth
• 5 cups chicken stock
• 1 tablespoon fresh rosemary, chopped
• 1/2 cup parmesan cheese
• 1 egg
• 1/4 cup heavy cream
• 1/4 cup parmesan cheese
• 1/4 cup fresh breadcrumb
• salt & pepper

Recipe

• 1 zest the lemon and put aside.
• 2 juice the lemon.
• 3 heat oil in medium size pot.
• 4 in another pot heat to a simmer the chicken stock.
• 5 add rice to oil and sauté 2 minutes. add vermouth. stir till absorbed.
• 6 add lemon juice and continue to stir till absorbed.
• 7 add chicken stock one ladle at a time till absorbed into rice. this takes about 20 minutes.
• 8 taste for texture.
• 9 add rosemary and 1/2 cup parmesan cheese. stir.
• 10 remove from heat and add egg,cream, salt and pepper; mix well.
• 11 pour into a quiche dish and top with parmesan and breadcrumb mixture.
• 12 may be refrigerated at this point.
• 13 bake at 350°f for 30 minutes.
• 14 **grease pan.