1 Qt. Chicken Stock
4 c. diced, cooked chicken
2 T. olive oil
1 onion, diced
2 Bay leaves
2/3 c. Arborio Rice
1/2 c. fresh lemon juice
2 large eggs
Kosher salt and pepper
Heat the oil in a small skillet. Saute the onion until translucent.
Bring Chicken stock to a boil. Add the onions and the bay leaves. Turn down to medium heat and simmer for 30 minutes.
Add the rice. Bring back to a boil and lower heat to simmer for 30 minutes.
In a small bowl, whisk the egg and the lemon juice.
Take 2 ladles full of hot broth and slowly add to the bowl while whisking.
Slowly add the broth and egg mixture to the pot and stir constantly till it is all incorporated.
Add the diced chicken. Salt and pepper to taste.