I'll never forget the first time my ex husband prepared corn on the cob by: slathering it with mayo, then sprinkling on parmesan cheese, then chili powder....I thought it was the strangest thing, but now 7 years later, I still prepare it that way, and anyone who tries it (which takes some convincing) is hooked...They also sell it on the street that way I noticed when visiting Mexico City later...

Recipe report for SAB's lemon risotto:

So, after drooling about it for a week or so, I made the fabulous lemon risotto. Since the recipe didn't say what kind of onion or how much, I used about 1/4 of a red onion, which added a little color (is that a no-no for risotto?) and seemed about right. I ended up using about 4 cups of chicken broth for the 2 cups rice. Next time I may not add as much butter at the end, as it was ALMOST too rich for me. Overall, it was so good, even my 4 year old liked it.

BTW, with the leftover arugula I made a little side salad with olive oil and balsamic vinegar. Some of the vinegar ran over towards the risotto...yum.

Thanks again for the recipe, SAB!