Cooking Instructions
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Step 1
Bring
Chicken Stock (1.9 L)
, to a boil over high heat and add
Arborio Rice (195 g)
.
Step 2
Reduce heat to medium and simmer for 20 minutes, stirring often.
Step 3
Meanwhile, whisk
Eggs (4)
, and
Lemons (2)
, together in a bowl until frothy.
Step 4
While whisking, slowly add one ladle of the soup at a time to the egg and lemon mixture to temper the mixture.
Step 5
Transfer the tempered egg lemon mixture to the pot of soup, stirring to combine.
Step 6
Add
Shredded Chicken (to taste)
to the soup at this point (if using), and cook another few minutes.
Step 7
Season with
Salt (to taste)
,
Ground Black Pepper (to taste)
, cut a wedge out of the
Lemon (1)
to be squeezed for extra lemony flavor, if desired.