Lemon risotto, steamed prawn.
Sautee chopped onion in butter, add rice (I used vialone nano) and stir to toast the grains. Pour a dash of white wine and allow alcool to evaporate then add lemon zest, lemon juice and vegetable broth. Continue stiring and adding the broth. When rice is almost done add more lemon zest and juice. Serve with plenty grated grana cheese and top wth a steamed prawn seasoned with salt and black pepper.Garnissh with spring onion.
November 4th, 2009 at 5:02 am
Gran bel blog.. mi fa venire una fame di Appenninica cucina..
fran dal Mindanao, Filippine