Etrog or Lemon Risotto (Dairy)
The Etrog is one of the symbols of Sukkot. It is a special fruit, which looks like a giant lemon and grows on very delicate trees. They grow in warm climates like Israel and Italy, and some Hassidim actually prefer the Etrogs from Italy (from the region of Calabria), because of a tradition that says that Moshe used one from there. A lot of people, after using their Etrogs in the Sukkot services, like to make jelly or other specialties with them at the end of the holiday. In the movie Ushpizin the protagonists use its juice to dress a salad, but here is another fun use for your precious etrog at the end of Sukkot… and you can make this recipe any time using regular lemons!
Ingredients Directions In a pot, heat the stock until it boils, and keep it simmering.
Heat the oil in a large heavy pot (enameled cast iron or non-stick), add the onion, and cook over medium/low heat until soft.
Add the rice, and mix well, raising the heat to “toast’ the rice for a minute or two. Stir in the wine and allow it to evaporate.
Add a couple of ladlesful of the hot stock to the rice and reduce the heat to medium-low.
Cook the rice until most of the liquid has evaporated, stirring often to prevent it from sticking to the bottom
Add more hot stock, one or two ladles at a time, until the rice is tender but firm, what we call “al dente“.
Don’t allow the rice to dry out, in Venice we want to present our risotto “all’onda” (wave-style – meaning creamy and moist, not too solid). If in doubt, add more hot stock.
Stir in the lemon juice and zest, mix, and the ricotta, salt and pepper to taste; turn the heat off and cover. Allow to rest for 1 or 2 minutes.
Decorate with the chives and serve immediately, accompanied by the grated parmigiano cheese.
