I LOVE Meyer Lemons

I don't know anyone who doesn't love Meyer Lemons or Lemons in general.  Meyer Lemons have a more orange hue to them and a much sweeter taste than regular lemons.  To use the peel of these lemons in recipes you have to put them in the refrigerator for a bit to get firmer and then zest right away.  Use a microplane if you have one.  These work so well.  I have made many risotto's over the years (I think I even experimented in college at UCSB)  and most turn out good, but not as good as at a restaurant.  I finally found the perfect recipe and realized I just needed to change my stirring habits.  Instead of a stirring it is more of a vigorous circular movement with the spoon and your hand.  They need to work in unison.  Also, don't stir as much as the recipe tells you and keep the heat up pretty high the whole time.  This recipe is a modification of the Asparagus and Lemon Risotto Recipe from Alice Waters-The Art of Simple Cooking.  If you don't already know I love Alice Waters as much as Meyer Lemons so I use or modify her recipes often.   I decided to omit the asparagus (because I didn't have any around) and just go crazy with the Lemons 

Meyer Lemon Risotto

Remove the zest from 2 Meyer Lemons and then squeeze the juice

Melt 2 tablespoons butter

Add 1 small finely chopped onion and cook for 10 minutes or until soft

Add 1.5 cups of risotto rice and cook and stir for about 4 minutes

In another pot bring 5 cups of chicken broth to boil

Stir lemon zest into sauteed rice

Pour 1/2 cup of vermouth

Cook, stirring fairly often until wine is absorbed.  Add 1 cup of chicken broth and cook at vigorous simmer stirring occasionally.  When rice starts to thicken pour in another 1/2 cup of broth and add a pinch of salt.  Keep adding broth 1/2 cup at a time making sure the rice does not dry out.  When rice is just about done (20-30 minutes) stir in lemon juice, 1 tablespoon of butter, 1/3 cup of parmesean cheese and stir vigorously to develop the creamy starch.  Taste for salt and lemon juice adding more if needed.  Turn off the heat and let sit for 2 minutes.  Add more broth if rice becomes too thick. 

I have pictures above.  I also made duck breast for the first time as well from Alice Waters Chez Panisse Menu Cookbook from 1982 (got this at a used bookstore in Berke

ley-1st edition! Yes, I know I am a dork).  Again, I modified the recipe.  I took the skin off the duck breast and cooked it in duck fat (oil works too) until it was crispy.  Then I drained it on a paper-towel, then diced it.  Then I salted and peppered the duck and brushed a little duck fat on it.  In a separate pan I sauteed this for about 5 minutes per side on high until golden brown.  Then I let it sit and added red wine to the pan and heated it all on low.  Lastly you serve the breast with the wine reduction and the crispy skin.  Not bad for a Tuesday night.  Bon! Appetit