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Tasty! California medium grain rice (sold in bulk in asian markets) worked just fine. I did taste & added maybe 1 t salt & black pepper, and was generous with the lemon rind.
Thanks for a fantastic recipe! The flavours were just right and not too overpowering. Served the risotto garnished with lemon wedges and passed parmesan at the table for guests to shave their own. Everyone loved it!
Found that this wasn't lemony enough when I tasted it while cooking so I added the juice of the lemon as well and that did the job. Also think that it needs about a teaspoon of salt, as everyone added salt to theirs at the table. Thought that the instructions could have benefited from some clarification, most notably in terms of what levels to cook the rice at, especially for others who've never made or rarely made risotto and wouldn't have previous experience to go on. Lastly, I thought that some cracked black pepper and a bit more parmesean with a twisted lemon slice was a fabulous garnish. Nice recipe, just needs the extra lemon juice and salt.