This recipe makes a fresh and light side dish. Chill and serve over lettuce as a salad.

Ingredients:

• 2 cups water
• 1 tsp salt
• 1 cup rice (Italian white rice preferred)
• 1 Tbs butter
• 1 Tbs olive oil
• 1 egg, beaten
• 1 cup Parmesan cheese, freshly grated
• juice of 1 lemon

Directions:

1. In a medium pot, bring the water and salt to a boil over high heat.
2. Add the rice and stir.
3. Reduce the heat to medium and allow the rice to boil for 15 minutes, or until tender.
4. When done lower the heat to as low as possible.
5. Add the olive oil and butter to the rice and mix.
6. Add the beaten egg to the rice and mix well.
7. Add the grated cheese and lemon juice to the rice and stir. Cook over very low heat for 3-4 minutes.
8. Serve with additional cheese and lemon if desired.

Note: The dish is easily adapted by adding cooked shrimp or chicken. Rice production in Italy started around the middle of the 15th Century. Risotto is Italy's most famous wine dish, but most Italian rice recipes are simple and delicious. The rice used for risotto is arborio rice. Arborio rice has a thicker grain and is slightly longer than some of the other rice varieties. It is possible to find arborio rice in the United States. It is more expensive to purchase here than in Italy. On my last trip to Milano I filled a suitcase with boxes of arborio rice. I know the TSA wondered what was going on when they inspected my bags, but I now have good quality rice for cooking.

Are you looking for vegetarian recipes? There a many options under our Vegetarian 1 and Vegetarian 2 listings.

Note: Italy is the largest rice producing country in Europe.