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Rich Lemon Rice

From the book Unplugged Kitchen by Viana La Place

Serves

3 to 4

Introduction

Adding egg yolks to hot rice cloaks each grain in a lightly creamy sauce, as in carbonara sauce for pasta. Tart lemon juice and cayenne pepper temper the richness and imbue the rice with fragrance and heat. If you are concerned about eating raw eggs, rest assured; the egg cooks completely when warmed over low heat.

Garnish each serving with a lemon wedge and pour a crisp white wine or fizzy Prosecco. Follow with a simple, clean-tasting salad of tender greens and herbs.

Ingredients

	1½	cups Arborio rice
	~	Fine sea salt
	~	Water
	3	egg yolks, lightly beaten, or 2 whole eggs, lightly beaten
	2	Tbsp. lemon juice
	⅛ to ¼	tsp. ground cayenne pepper
	¾	cup grated Parmesan cheese
	2	Tbsp. unsalted butter, softened

Steps

Boil rice in a generous amount of salted boiling water. When rice is al dente, after about 12 minutes, reserve 2 cups cooking liquid and drain rice. Place rice in a large sauté pan.
Add 1½ cups reserved liquid to rice. Stir egg yolks into remaining ½ cup water. Stir in lemon juice and cayenne, and pour over rice. Add cheese and butter. Gently stir over low heat until liquid slightly thickens. Taste and add salt as needed.
Serve rice in warm, shallow pasta bowls and offer additional grated cheese at the table.

This content is from the book Unplugged Kitchen by Viana La Place.

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