Lemon Rice

Lemon flavored rice is a great side dish with almost any fish recipe or as a simple pilaf for other foods

INGREDIENTS
2    small shallots, sliced thinly
2    tablespoons olive oil
1    cup Arborio or carnaroli rice
2    cups vegetable broth or 1 cup chicken broth and 1 cup water
      freshly grated peel from one lemon
      juice of 1 lemon
1/2 cup fresh ricotta cheese
1    tablespoon butter or butter substitute
2    teaspoons fresh marjoram or 1/2 teaspoon dried

METHOD
In a large sauce pan combine the shallots and olive oil with a pinch of salt and simmer over medium-low heat. When the shallots are tender, about 5 to 6 minutes, add the rice and cook stirring, until the rice begins to sizzle, about 3 to 4 minutes. Add the wine and cook until it s absorbed. Stirring constantly, add 1/2 cup of the broth and cook until it is absorbed. Continue adding small amounts of broth while constantly stirring for about 12 to 13 minutes.

Add the lemon juice and continue stirring and adding broth until the rice is creamy, tender and al dente, about 18 to 20 minutes total. Remove from the heat and add the ricotta cheese, butter, marjoram and grated lemon peel.Stir well and allow it to sit for about 5 minutes before serving. Will serve 2 to 4 people depending on serving size.

Based on a recipe in La Cucina Italiana magazine, November/December 2008