I made this recipe one night before a big interview. As usual, I had planned my dinner for that night (a recipe I had never made before) over breakfast that day, but when my nerves got the better of me I decided to put the new recipe aside and eat simply, and comfortably. I had these ingredients on hand, as they are some of my favorite flavors, and I had recently used many of them to make Amanda Hesser's Pasta with Lemon, Herbs, and Ricotta Salata after rereading Cooking for Mr. Latte.
At 23, I frequently cook just for myself, so I have left this as a recipe for one. It can easily be increased, and also made vegetarian, by substituting vegetable broth for chicken.
*Nota Bene: Having spent months in Italy and years studying Italian, I believe that Dante would put me in Hell for such an untraditional adaptation of a classic Italian dish, but I love it enough to "abandon all hope".
Ingredients1/2 cup arborio rice
2 cups chicken stock (preferably homemade)
1 small lemon, zest and juice (Meyer is delicious, if available)
several fresh mint leaves, torn into small pieces
a few good strong grates of ricotta salata
a pinch of pepper