Etrog Risotto

2 Tbsp extra-virgin olive oil Zest of 1 etrog

6 C vegetable stock 2 C Arborio rice

2 Shallots (or 1/2 large onion) finely chopped 1 Tbsp chives

1 C dry white wine 1 C grated Parmigiano-Reggiano

Juice of 1/2 an etrog

Heat stock until boil, lower to a simmer. Heat oil in separate large pot, then add shallots/onion and cook on medium/low until the shallots/onion is soft. Add rice and mix. Stir in wine and wait until most of the liquid has evaporated, about 2 minutes. Add stock 2 ladles at a time and simmer for 18 minutes or until stock has been absorbed. Stir in juice and zest. Mix, and add cheese and a bit of salt and pepper. Decorate with chives.

The rice is best served al dente.