After prep proceed to cook Aroborio rice in the usual way until it becomes the creamy Risotto we know
and love: Sauté shallot in butter for just a few seconds / Add 2 C of rice
and cook together for 1 minute / Add wine
and cook until it nearly disappears, another minute or so /
Season lightly now
with salt &
pepper,
and adjust when risotto is nearly finished / Add about half of the lemon zest
and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered,
with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again
and stir / Proceed in this manner until rice is tender
and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so,
adjust seasoning, add seafood, if any,
and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish
with fresh herbs like cilantro, dill or parsley, a slice of lemon.
Whether serving cold or hot,
adjust the consistency
with a little more rice milk if the soup is too thick,
and adjust all the
seasonings — lime juice, hot stuff,
salt,
and pepper — to your taste.
Sprinkle
with salt and pepper, then taste so you can
adjust the
seasonings, if necessary, Serve over arugula or other greens,
and drizzle
with additional olive oil before serving, if you like.