Eastington@Paddington

(Lemon risotto) from Risotto! Risotto!: 80 Recipes and All the Know-How You Need to Make Italy’s Famous Rice Dish (page 142) by Valentina Harris

Interesting method. After sautéing the shallots in butter and then adding the wine, you add the cheese (it becomes a bit like a fondue!) then you add the stock gradually.

I did not have the Bel Paeses or Fontina cheese, so I added equal parts of Le Gruyere, Aged Dutch Gouda, Provolone Dolce and Bergbaron reserve.

Finished with lemon zest and juice (lemons grown by friends Matt and Justin) and Limoncello liquor (gift from Linda).

Added Parmigiano-Reggiano after plating which was listed in the ingredients for serving, but omitted from the instructions.