Etrog or Lemon Risotto (Dairy)
The Etrog, one of the symbols of Sukkot, is a special fruit, which looks like a giant lemon and grows on very delicate trees, in warm climates. Some Hassidim actually prefer the Etrogs from Italy (from the region of Calabria), probably because of a tradition that says that Moses used one from there. After Sukkot, a lot of us like to use them to make jelly or other specialties. In the movie Ushpizin the protagonists use its juice to dress a salad, but here is another fun idea (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.
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