Lemon Twist Risotto

• 1 tablespoon olive oil
• 1 cup risotto rice
• 1 lemon
• 12 cup white vermouth
• 5 cups chicken stock
• 1 tablespoon fresh rosemary, chopped
• 12 cup parmesan cheese
• 1 egg
• 14 cup heavy cream
• 14 cup parmesan cheese
• 14 cup fresh breadcrumb
• salt & pepper

1. Zest the lemon and put aside.
2. Juice the lemon.
3. Heat oil in medium size pot.
4. In another pot heat to a simmer the chicken stock.
5. Add rice to oil and saute 2 minutes.
6. Add white vermouth.
7. Stir till absorbed.
8. Add lemon juice and continue to stir till absorbed.
9. Add chicken stock one ladle at a time till absorbed into rice.
10. This takes about 20 minutes.
11. Taste for texture.
12. Add rosemary and 1/2 cup parmesan cheese.
13. Stir.
14. Remove from heat and add egg,cream, salt and pepper; mix well.
15. Pour into a quiche dish and top with parmesan and breadcrumb mixture.
16. May be refrigerated at this point.
17. Bake at 350F for 30 minutes.
18. **Grease pan.

olive oil, risotto rice, lemon, white vermouth, chicken stock, fresh rosemary, parmesan cheese, egg, heavy cream, parmesan cheese, fresh breadcrumb, salt

Taken from www.food.com/recipe/lemon-twist-risotto-213381 (may not work)