coocoo for citrus.

I'm totally lemon-crazy lately. I started giving in and dealing with the crappy floridian citrus we've been dealt this year, as mother nature seems to be taking out her anger down there and destroying the one sweet morsel of produce we're given this season. Boo! Anyway, I can't seem to get enough of lemon-dishes. I've made lemon-rice soup, lemon-herb marinated shrimp with orzo, lemon risotto, lemon pancakes. I'll stop there. If you haven't jumped on this seasonal bandwagon yet, get thee to a zester!

It all started with the risotto; I wanted to make a dish with everything I already had on hand, and, well, I didn't have any white wine as usual, because neither of us have any semblance of an alchol tolerance. I decided to sub lemon juice as the acid, being unsure really why the wine is used in the first place (is it just flavor?). Lemon risotto was born, and boy am I glad. I googled around for recipes, landed on the epicurious version and tweaked it just a bit.

Lemon Risotto
2 cups arborio rice
6 cups vegetable stock
2 tblspoon earth balance
1 tblspoon olive oil
1 small-medium red onion, finely chopped
1/4 cup fresh lemon juice + juice of 1/2 lemon to finish
Zest of 1 1/2 lemons
fresh parsley, about a handful

While your stock simmers next door, melt your oil and half your butter on medium and sautee your onion (it calls for shallots, I say use what you have!) for about five to six minutes, until tender and translucent. Add in your rice, sautee for a couple minutes until pearly and nutty. Add in 1/4 cup of the lemon juice and stir until evaporated. Add about a cup of broth and stir until evaporated. Do this, with about 3/4 cup at a time, until all broth is absorbed and rice is creamy and thick, it should take about 25 minutes. Stir in remaining ingredients and serve.

*I added in some rock shrimp fresh direct decided to put on sale that week. You can leave it out, or replace with your favorite fishy friend as they seem to do so well in a lemony concoction!