Just as a side note, I don't subscribe or normally buy Family Circle. But I have no problem reading other people's recycled copied they've read and are now giving away.
Back to the recipe at hand. I guess it'd better to say I was inspired by their recipe because I made a few big changes. First I didn't use shrimp, mainly because I was too lazy. Second I couldn't find any meyer lemons, so I just went with regular ones. Also the recipe called for a shallot. And while the boy had told me he bought some, what he thought was a shallot wound up being purple garlic. So here's my version of their recipe.
3 cups chicken broth mixed with 1 and 1/2 cups water
2 tablespoons olive oil
1 package of arborio rice
2/3 cup white wine
Zest from 1 and 1/2 lemons (Yes an odd amount, but its what we happened to have)
juice from 1 lemon
1 block of Fontina cheese graded (The official recipe called for 1 cup)
6 (or so) basil leaves chopped (mine were of course from my garden)
salt & pepper to taste
Place broth and water in medium-sized saucepan and bring to simmer.
In a large saucepan, heat olive oil and add rice. Stir until rice is coated. Cook for 2 minutes.
Add wine and cook till absorbed.
Add broth. Cook over medium-low heat stirring until absorbed. Continue with the rest of the broth mixture adding 1/2 cup at a time.
Stir in the zest, juice, cheese, salt & pepper. Stir in basil just before serving.
Anyone have a favorite type of risotto? Or do you have any supposed winter foods that you'll still eat in the summer?