Lemon Twist Risotto

A baked risotto that can be made ahead. Serve with grilled pork or fish. Simple and impressive.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 1  tablespoon olive oil
• 1  cup risotto rice
• 1  lemon
• 1⁄2 cup white vermouth
• 5  cups  chicken stock
• 1  tablespoon fresh rosemary, chopped
• 1⁄2 cup parmesan cheese
• 1  egg
• 1⁄4 cup heavy cream
• 1⁄4 cup parmesan cheese
• 1⁄4 cup  fresh breadcrumb
•  salt & pepper

Directions

1. Zest the lemon and put aside.
2. Juice the lemon.
3. Heat oil in medium size pot.
4. In another pot heat to a simmer the chicken stock.
5. Add rice to oil and sauté 2 minutes. Add white vermouth. Stir till absorbed.
6. Add lemon juice and continue to stir till absorbed.
7. Add chicken stock one ladle at a time till absorbed into rice. This takes about 20 minutes.
8. Taste for texture.
9. Add rosemary and 1/2 cup parmesan cheese. Stir.
10. Remove from heat and add egg,cream, salt and pepper; mix well.
11. Pour into a quiche dish and top with parmesan and breadcrumb mixture.
12. May be refrigerated at this point.
13. Bake at 350°F for 30 minutes.
14. **Grease pan.