Lemon Risotto

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 6 cups chicken broth
• 3 1/2 tablespoons butter, divided
• 1 1/2 tablespoons olive oil
• 2 large shallots, finely minced
• 2 cups arborio rice
• 1/4 cup dry wine
• 1 cup parmesan cheese, freshly grated
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh lemon juice
• 4 teaspoons lemon zest, finely minced
• salt and pepper, to taste

Recipe

• 1 bring the broth to a simmer in a saucepan over medium heat; reduce heat to low and cover to keep warm.
• 2 melt 1 1/2 tbs butter with the olive oil in a large heavy sauce pan over medium heat.
• 3 add shallots to this and saute until tender, (3-5 minutes).
• 4 add rice and stir for 1 minute.
• 5 add wine and stir until evaporated, about 30 seconds.
• 6 add 1 1/2 cups hot broth, and simmer until absorbed, stirring frequently to prevent sticking.
• 7 ladle in the remaining broth, 1/2 cup at a time, allowing broth to be absorbed before adding more, and stirring frequently until rice is creamy and tender.
• 8 you will use all the broth, and the key is to do this simmering slowly; it will take about 35-40 minutes.
• 9 when all the broth has been absorbed, stir in the cheese and remaining 2 tbs butter.
• 10 stir in the parsley, lemon juice, and zest.
• 11 season to taste with salt and pepper, and serve.