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Lemon and thyme risotto from Leite's Culinaria by Richard Bertinet

  • Parmesan cheese
  • risotto rice
  • lemons
  • onions
  • thyme
  • white wine
  • vegetable stock
  • egg yolks

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Notes about this recipe

  • spharo00 on January 25, 2013

    I left the onion out of the recipe and used a few ounces less rice since that was all I had. I also found myself out of Parmesan so I had to do without that as well. I have to say that I didn't even miss it. The risotto was had a tart, lemony bite that was unexpected and delicious. Thyme and lemon always go so well together so, of course, it really worked here.

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