LEMON Rice recipe by Angelica Di Chiara

Riso Al Limone
Riso Al Limone

My Riso al Limone (Lemon Rice)

Rating: 51

Cook Time: 16 minutes

Total Time: 30 minutes

Yield: 4

Ingredients

  • 6 quarts water
  • 3 tbsp salt
  • 1 cup white short grain rice
  • 3 tbsp butter
  • 2 eggs
  • 1½ cup freshly grated parmesan cheese
  • 4 tsp lemon juice
  • 1tsp lemon rind
  • Pepper to taste

Instructions

  1. THIS IS AN ORIGINAL RECIPE BY Angelica Di Chiara @FinestItalian
  2. In a bowl, beat the eggs with a fork until they are well mixed and frothy. Set aside.
  3. In a large pot, bring the water to a boil over high heat. Add salt when a bubbling boil has been reached. Pour in the rice and stir.
  4. When water is back to boiling, reduce the heat to medium and boil uncovered for 12-14 minutes, or until rice is just about tender. Drain.
  5. In a pan, melt the butter over medium heat until it becomes bubbly, add the hot drained rice and stir. Lower heat, add cheese and stir well. Then, add beaten eggs and mix well. Add lemon juice and lemon rind. Continue to stir gently for 2 or 3 minutes. Rice will be very creamy.
  6. Serve immediately. Top with extra parmesan if desired, sprinkle with pepper and enjoy.

Notes

This is an easy and nutritious recipe. Much easier and lighter then Risotto, but equally good. Enjoy!!

http://www.dearangelica.com/lemon-rice-recipe-by-angelica-di-chiara/

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Fried Calamari- recipe

Ingredients:
2 lbs. squid rings washed & dried
3/4 cups flour
1 teaspoon garlic powder – optional American addition
black pepper to taste
canola oil for frying

Make sure squid rings are dry (pat with paper towels)
In plastic bag add flour, garlic powder, pepper
add about 1/4 inch of oil to pan over med. heat until very hot
add some squid rings to the bag & shake well
fry until brown on 1 side & turn once.
Do not over crowd.
When brown place on paper towel.
Serve with lemon slices and salt to taste

Perfect when accompanied by a simple green salad with olive oil and vinegar dressing

Optional : Cherry peppers & garlic sauce
pickled hot or sweet cherry peppers sliced
2 teaspoons juice from cherry peppers
3 cloves fresh garlic minced
olive oil

Empty oil from pan and add enough Olive oil to pan to coat the bottom
Add minced garlic & sliced cherry peppers.
Add the juice from the cherry peppers
Add the squid back to the pan & turn till warm.
Place the whole contents of pan on a platter & serve immediately.

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