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Reviewed Lemon Risotto

May 18, 2013 in Food Network Community Toolbox on

I used clam broth for this recipe and used the risotto as a bed to put soft shelled crabs on. The crabs were soaked in buttermilk and egg yolks for an hour, and then dredged in corneal and deep fried. To say the least, just unbelievable. I was looking for a lemon risotto recipe that was used by a restaurant called Savoir Faire on Martha's Vineyard"

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