RISO AL LIMONE – Boiled Rice with Lemon
Ingredients
6 quarts water
3 tbsp salt
1 cup plain white raw rice, preferably imported Italian Rice
1 tbsp. butter
2 eggs
½ cup freshly grated Parmigiano Reggiano Cheese
4 tsps lemon juice
In a large soup pot, bring the water to a bubbling boil over high heat. Add the salt.
Pour in the rice in a slow stream so that the water never stops boiling. Stir once or twice, then reduce the heat to moderate and boil the rice uncovered and undisturbed for about 15 minutes, or until it is tender.
Test it by tasting a few grains. As soon as the rice is done, drain it thoroughly in a large colander.
Over low heat, melt the butter in a 1 quart flameproof casserole and immediately add the hot drained rice.
In a bowl, beat the eggs with a fork until they are well combined.
Then beat in the cheese and lemon juice.
Stir this mixture into the rice and cook over very low heat, stirring gently with a fork, for 3 or 4 minutes.
Serve at once while the rice is still creamy.
Serves 4
Preparation and Cooking Time: 25 minutes
about the author: Rosemary Gullo
Rosemary is the author of Healthy Italian Cooking.
Healthy Italian Cooking is packed with dozens of tasty recipes and is Easy to Use. Each section takes you step by step through a new meal for your family. It is full of tips, tricks and secrets that will not only show you how to cook healthy Italian food, but will also cut down on cooking time and make dinner preparation simple.
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