Meyer Lemon Risotto with Basil
- Recipe by Jean-Georges Vongerichten
Play off the tangy flavors in this risotto with a crisp, citrusy Italian white with enough body to stand up to the food's creaminess. Try the 2000 Castello Banfi Principessa Gavia from Tuscany.
Meyer Lemon Risotto with Basil
- Recipe by Jean-Georges Vongerichten
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Meyer Lemon Risotto with Basil
This is an easy go-to dish. At least for me. You do not have to find Eureka lemons to get a delicious end product. I put goat cheese in it once to add a nice tanginess to the dish. This is a really lively risotto compared to some of the mellow varieties I've made in the past.
Posted by: MONROEBRYANT on September 22, 2007
So unbelievably rich and delicious but too many ingredients, especially too many specialty ingredients. Glad I made it once and wish I could eat it again without going through making it...
Posted by: aegis on August 1, 2007
- From Recipe of the Day, Pulp Romance
- Published March 2002
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