I am craving spring, like someone craves chocolate. We have had just enough sunshine, amongst the showers, to make the daffodils all raise their heads, the forsythia is blooming and the robins are back.
My Limoncello is brewing, and I still have lemons to use. I decided to try this lemon risotto. This is a spring time comfort food~ if there is such a thing.
2 teaspoons olive oil
1 onion, diced
1 cup Arborio rice
1/2 cup white wine
3 cups boiling chicken stock
1/2 cup frozen Petite Peas
1/4 cup mascarpone cheese or creme fresh
1 tablespoon chopped fresh parsley
Saute diced onion in olive oil until tender, add rice and stir to coat. In another pan, heat chicken stock to a simmer. Zest and juice lemon and set aside. Once the rice is clear in color, add white wine and lemon juice. Cook the risotto in the traditional way by adding the broth one scoop at a time. Add the last of the broth with peas to the risotto as you normally would, giving a stir and cooking until most of the liquid is absorbed. Just before serving, briskly stir in lemon zest and mascarpone, salt and pepper to taste. Top with fresh parsley.
This goes great with seafood, or shrimp, or just like it is. It is light and fresh... just like a taste of spring.