A Mature Taste

As a youngster, I never liked the chicken part of this dish. My parents used to make chicken cutlets and then stick them in the broiler topping the chicken off with proscuitto and fontina cheese. They would rave that it was delicious but I would always take my chicken cutlet plain. Now, years later I finally realize that they are right! The thin slice of ham and slice of cheese, I used provolone, offer your palate so many flavors in one bite. It is delicious. The chicken gets 5 yums!

The Lemon Risotto was really good too. But for my taste it could of been a bit more lemony. Took it from foodnetwork.com . The user rating was five stars but I give it 3.5 yums.

• 2 shallots
• 1 rib celery (I didn't have any on hand)
• 1/4 c. unsalted butter
• 1 tbsp. olive oil
• 1 1/3 c. risotto
• Approx. 1 qt vegetable stock
• 1/2 lemon, zested and juiced
• rosemary
• 1 egg yolk
• 4 tbsp. parmesean, grated
• 4 tbsp. heavy cream
• grated pepper and salt

Heat stock and keep warm. Mince shallots and celery. Heat half the butter and saute the vegetables about 5 minutes. Pour in rice and cook till opaque. Then start to ladle in the stock. After two ladles stir till stock is absorbed. Then ladle in more stock. Continue to do this till rice is al dente. You can add more liquid if needed, or you might not use the full amount.

Mix the lemon zest and rosemary into risotto. In a small bowl beat the egg yolk, lemon juice, cheese, cream and pepper. When the risotto is ready , take it off the heat and add the bowl of egg mixture and the remaining butter and salt. serve with more cheese.

This dish was pretty yummy. It was the creamiest risotto I have had and I have had a lot of risottos. The color of it isn't great, but it is bright and the flavor is fresh with lemon so its a great 'Spring is Here' dish.