Ingredients
- 6 Each Meyer Lemons
- 1 Cup Pure Olive Oil
- 1 Each Small Yellow Onion
- 2 Cups Arborio Rice
- 2 Cups White Wine
- 6 Ounces Small Shrimp
- 6 Ounces Small Scallops
- 4 Cups Stock (Chicken, Vegetable, or Clam Juice)
- 1/2 Cup Grated Parmesan Cheese
- 1/4 Cup Mascarpone
- Sea Salt (to taste)
- White Pepper (to taste)
- Garnish with Blanched Lemon Zest
Preparation
Step 1
Peel the rind from the lemons with a vegetable peeler or sharp paring knife. Be careful not to peel any of the white pith from the lemon.
Place the oil and lemon peel in a small sauce pot. Bring to a simmer.
Lightly simmer the oil for 10 minutes. Remove the pot from heat, and let cool to room temperature.
Strain the oil. Juice the peeled lemons and reserve the liquid.
Small dice the yellow onion. Using a heavy gauged bottom pot, add the lemon oil.
Allow the oil to get hot and add the diced onion. Sweat the onions until translucent.
Add the Arborio rice to the pot. Stir with a wooden spoon and allow the rice to lightly toast for five minutes.
Add the white wine and bring to a simmer while stirring. Allow the rice to completely absorb the wine while stirring the entire time.
Add half of the neutral stock. Chicken stock, fish stock, or clam juice may be used. Bring the rice back to a simmer, constantly stirring.
Allow the rice to absorb the stock completely. Add the remaining stock and the seafood.