Lemon and Chive Risotto

Description
Makes 6 servings.

Ingredients

 * 2 tablespoons lemon juice
 * 2 egg yolks
 * ½ cup heavy cream
 * 2 tablespoons butter or olive oil
 * ½ cup minced onion
 * 1 cup uncooked U.S. arborio or medium-grain rice
 * ⅓ cup dry white wine
 * 4 to 5 cups hot chicken broth
 * 3 tablespoons finely minced chives
 * ¼ cup grated Parmesan cheese
 * ground black pepper to taste
 * ⅓ cup lemon juice
 * ¼ teaspoon cream of tartar
 * ½ cup sliced almonds, toasted
 * lemon sauce (optional)

Directions

 * 1) Combine lemon juice, egg yolks and cream. Set aside.
 * 2) Melt butter in large skillet. Cook onion over low heat until soft but not brown.
 * 3) Stir in rice and increase heat to medium.
 * 4) Add wine and continue to stir until wine is absorbed.
 * 5) Increase heat to medium-high and stir in about 1 cup chicken broth. Continue stirring until broth is absorbed.
 * 6) Continue adding broth ½ cup at a time, stirring constantly.
 * 7) When rice is cooked, stir in lemon mixture, chives and Parmesan cheese.
 * 8) Add pepper to taste.