Name: Risotto al Cedro (Rice with Citron)
Yield: Serves 4 to 6
Cuisine: Italian
Ingredients: 6 cups vegetable broth; 5 tablespoons grated or finely minced fresh citron or grated zest of 2 to 3 large lemons (3 to 4 tablespoons); ½ cup dry white wine; ½ cup grated Emmenthaler cheese; Salt and freshly ground black pepper to taste; 2 cups Arborio rice; 1 onion, chopped; 3 tablespoons olive oil or unsalted butter; 4 tablespoons grated Parmesan cheese; ½ cup heavy cream

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Cucina Ebraica

By Joyce Goldstein

Published 1998

About

Citron (etrog) is carried along with a wand of willow leaves and palm fronds as part of the Sukkot holiday. The ceremonial citron is not edible, however, but other varieties of citron were traditionally used in cooking. Although we usually think of citron as a candied fruit to be added to pastry, grated fresh citron has long been used as a favorite flavor accent of Italian Jewish cooks. I am happy to report that some fresh citron is appearing at my market, although ironically it is a

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Ingredients

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