Limoncello Risotto Recipes

Steps:

• Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use). Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith. Place the lemon peels in a 2-quart pitcher. Pour the vodka over the peels and cover with plastic wrap. Steep the lemon peels in the vodka for 4 days at room temperature.
• Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. Pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature overnight. Strain the limoncello through a mesh strainer. Discard the peels. Transfer the limoncello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.

Steps:

• In a large pot over high heat, bring broth and water to a boil.
• Add carrots, asparagus, bay leaves, 1 teaspoon sage and salt and pepper to taste. Cover, lower the heat to medium and cook for 10 minutes, stirring occasionally or until the carrots are just tender.
• Drain the vegetables in a colander and reserve the broth in a separate bowl.
• Remove the bay leaves and discard.
• Heat the oil in a large skillet over medium-low heat. Add the onion and cook until softened.
• Add rice and cook for 3 minutes, stirring frequently.
• Add the Limoncello and stir for one minute until the liquid is absorbed.
• Then, add 1 cup of the reserved broth. Stir constantly until the rice absorbs the broth.
• Add the remaining broth one cup at a time, stirring continuously after each addition until most of the broth is absorbed.
• When complete, the risotto will be creamy. Test the rice to see if it is done and if satisfied, remove from the heat.
• Add the remaining teaspoon of sage, the reserved vegetables, green peas, grated mozzarella and Parmesan cheeses and stir well until the cheese is melted and the risotto is thick and creamy.
• Serve immediately and savor the fantastic combination of flavors!

Steps:

• Place 1 scoop of lemon sorbet along side 1 scoop of vanilla ice cream in each dessert cup. Top each serving with 1 jigger of the lemon liqueur. Grate the zest of 1 lemon on each bowl of sorbet and ice cream. Garnish cups with wafer cookies sticking out of the ice cream, then serve.