Recipe By:        Barb Borrello, Tasters Guild International
Serving Size:     4

Categories:       Low Fat Pasta/Risotto  Meatless Pasta Pasta with seafood       

Amount            Measure           Ingredient         Preparation Method
2                      cups                 low sodium chicken broth        
1/2                   cup                   dry white wine 
1                      cup                   arborio rice      
1/2                   stick                 butter  
2                      tablespoons      olive oil
1/2                   cup                   Parmesan cheese  freshly grated
1                      egg yolk          
                        juice of 1 lemon           
                        rind of 1 lemon             finely grated

Add broth and wine to a saucepan.  Bring to a boil and keep it simmering.
Melt half the butter ("I can't believe It's Butter" is a good butter substitute) in sauté pan or 4 quart saucepan.  Add oil.  Stir in rice until it is totally covered with the liquid.  Add all of the boiling broth and stir thoroughly.  Cover pan and reduce heat to a low simmer for twenty minutes.  Do not disturb the cover during this time.
Beat the egg yolk with the lemon juice, then add the grated rind (when grating the rind, do not include the white part, which is very bitter). 
At the end of the twenty minutes, remove the rice from the heat for a moment so the yolk won't cook as you add it to the rice along with the Parmesan and the rest of the butter. 
Place back on heat and stir in the grated cheese for a minute or so.  Taste the rice - it should be "al dente" or slightly firm to the teeth.  Plate and serve immediately.
If desired, you may offer more grated cheese at the table. 
Leftovers should be refrigerated and may be baked or made into patties and sautéed in butter as a starch side-dish.

OPTION: As a special treat, combine 10-12 large shrimp (peeled & deveined) with 2 tablespoons of butter, 1 tablespoon of olive oil and 2 cloves of minced garlic in a pan and sauté for about 3 minutes. Season with salt and pepper. Add to cooked risotto along with 4 tablespoons of fresh chopped parsley and finishing ingredients from above.

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Notes:  This dish is particularly suited for a summer luncheon or a light dinner.  A chilled bottle of Pinot Grigio or Pinot Gris makes a wonderful wine companion for this tasty dish served with grilled chicken or veal chop.
           

Per serving: 344 Calories; 12g Fat (35% calories from fat); 14g Protein; 38g Carbohydrate; 65mg Cholesterol; 471mg Sodium