Ever Wonder How To Make Your Own Limoncello?
A quick, easy recipe
By Wes Marshall, 6:06PM, Sun. Dec. 9, 2012
We were at dinner with writer Karen Odom Spezia and her gourmet foodie husband, Roy. All of Roy’s family recipes came to play, including his joyous lashing of how most people make risotto.
“In my Italian family, we have a specific way of making risotto,” he said. The gist is that you must use simmering broth, never allow the rice to stick, but get as close to that culinary cliff as you can, and cook for precisely 22 minutes. The results were amazing.
After dinner, Karen served the best homemade limoncello we have experienced in many a year, so I asked her to give the recipe to the Austin Chronicle’s readers. At first she demurred, but we were finally able to get her to come clean. Karen is the food and restaurant writer for Tribeza.