Pasta and Rice
Risotto ai Limone
We had this dish in a delightful restaurant up the hill from our digs near Massa Lubrense in southern Italy.
Servings
1 cup Carnaroli rice
4 cups water
1/2 teaspoon salt
1/4 cup butter
1/2 cup heavy cream
juice of three lemons
1 Tablespoon chopped parsley
Bring water to boil and add salt. Once boiling, add rice.
In a skillet, melt butter. Add lemon juice and heat. Add cream, but take care not to let it boil.
Once rice is cooked 'al dente', drain. Put it into the lemon/butter/cream mixture and stir.
Add the chopped parsley, stir and serve.
