Limoncello Risotto

Hurray to me…I found a side dish with two of my “most -liked” items- risotto and limoncllo. I had made my own limoncello and it is soooooo good especially when chilled. (besides I saved $30.00 plus dollars per bottle.) I made 2 and after sharing with many friends, I still have 1 bottle left, that was until now.

• 4 cups vegetable stock
• 1 tbsp. fresh lemon zest
• 1 1/3 cups Arborio rice
• 2 shallots, minced
• 1/2 cup Limoncello (sip to the chef)
• 6 1/2 tbsp. unsalted butter
• salt and pepper to taste
• 1 cup fresh baby mixed greens (no radicchio)
• 1 tsp. olive oil
• 1/4 tsp. freshly squeezed lemon juice

As before in risotto recipes, turn off the phone, grab a coffee, pull over the stool and go for it. In a large saucepan, bring the vegetable stock to the boil and add the lemon zest. Remove from the heat, letting it infuse for about 30 minutes.

Reheat the stock and keep warm. In a saucepan, add 2 tbsp. butter and  when melted, add the shallots, cooking until transluscent. Now you can add the rice cooking it for two minutes,  stirring constantly, of  course. Add the Limoncello and bring to the boil on high heat (to evaporate the alcohol).

Add the stock, a ladle at a time, stirring  until each addition has completely been incorporated. This, my friends, takes EXACTLY 22 minutes. Okay, have another sip..small one ( of course) of the Limoncello. Add butter and lemon zest and stir to combine well.

Place the lettuce in a small bowl, tossing with the oil and lemon juice. Transfer the lettuce to small ramekins, pressing down lightly. Top with risotto and smooth off the top. Revert onto your serving plates and remove the ramekin.

I know…show off! Never mind, add a few ooey-gooey ribs or rack of lamb and you have a wonderful meal. The only thing needed is a glass of wine. This recipe makes for 4 guests.