Lemon Ricotta Risotto with Asparagus, Peas, and Prosciutto
This risotto is a lot more lemony than you might expect, so get ready for some bracing tang along with the rich cheeses.
This risotto is a lot more lemony than you might expect, so get ready for some bracing tang along with the rich cheeses.
This was delicious, and garnered many compliments from our guests. We had a smilar dish in Italy which I really wanted to recreate- this was just like i remembered, except for the texture. I would really love a video on this, as perfecting the technique for a successful risotto is still a goal. This was somewhat gummy at the end, and I don't know if it was the additional cheeses and butter, or the way I cooked it. I had intended to cut back on the lemon juice, but I added the whole amount to good effect- it added a nice tang without being overpowering. I will definitely try this again.
outstanding. the taste is so refined and and complex. easy to make, will absolutely save to my recipe file