| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Venetian |
Rice |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Rice |
| 1 |
|
Egg yolk |
| 2 |
tb |
Fresh grated Parmesan cheese |
|
|
Little grated lemon rind |
| 1/2 |
|
Lemon; juice of |
INSTRUCTIONS
Date: Sat, 15 Jun 1996 20:46:43 +0100
From: Juli in Venice <juli@DOGE.IT>
Since I'm single and and I don't like cooking in the summer heat here are a
couple of quick "Venetian" recipes.
Boil 1/2 cup of rice per person. In a seperate dish mix: 1 egg yolk per
person, 2 tbls. fresh grated parmesan cheese, a little grated lemon rind
and the juice of 1/2 lemon. Mix together and add to rice. Wonderful summer
Risotto!
EAT-L DIGEST 14 JUNE 1996
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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