Lemon and Thyme Risotto

I can’t find one thing I would change with this recipe. It’s very well written. I think even a novice risotto maker could follow these directions. It feels like the author is taking you by the hand and walking you through the steps of making this perfectly. I can’t complain about the end results, either, as my daughter and I agreed it tasted heavenly. We loved the brightness the lemon juice and zest gave, as well as the creamy texture that was helped along by the egg yolks (who’d a thunk it?) and Parmesan. Of course the onions, veggie stock, wine, butter, olive oil, and thyme led to some great flavor as well. We used Arborio rice, since that’s the only kind of risotto rice we can find here. I served it with a roasted turkey (wanted some leftovers for turkey pot pie later in the week and some turkey salad for my lunches at work), green beans, fries for the guys, cranberry sauce, and some biscuits. We’ll definitely be making this one again.