Bay Area Foodie

For a risotto this was easy to make (of course I say that because Mike made it 🙂 ). The first day we ate this the lemon just lingered in the background and gave a kiss of citrus. The next day it was much more pronounced. This was the first risotto I’ve had that was better the following day. Not at all clumpy or dry and the flavors matured. Good stuff!

Recipe link

Filed under: Main Dish, RECIPES | Tagged: cooking, food, Gourmet magazine, Lemony Risotto with Asparagus and Shrimp, May 2009, RECIPES |