The ingredient list: butter, olive oil, onion, chicken stock, arborio rice, lemon rind, salt, pepper, and parmesan cheese.
Lemon, Parmigiano Reggiano, rice, onion...this had success written all over it before I even started the risotto process. I haven't made risotto all that much, once or twice, its reputation for being a finicky dish to prepare has kept me well on the side of "probably not a go-to choice" for frequency. That said, this recipe was very nice, very straightforward, and produces a lovely and flavorful risotto with a minimum amount of fuss (i.e. I always think standing over something and minding it is a bit fussy). I served it with lemon shrimp and it was a perfect compliment. Definitely a repeat.
Wonder what the others thought? Gaye's post on this is here. Margaret's post is here. For the next recipe, we are staying with Italian with Margaret's choice, Arancini Balls (page 144) found in Modern Classics I. Join us and leave a link to your post, no commitment required.