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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I found this recipe and it is lovely. The risotto has a light and clear lemon flavor and the touch of white wine enhances it. This can be served as an entree for four or side dish for six. Ingredients:
6 cups low-salt chicken broth |
3 1/2 tbsp butter |
1 1/2 tbsp olive oil |
2 large shallots, peeled and chopped |
2 cups arborio rice |
1/4 cup white wine |
1 cup freshly grated parmesan cheese |
2 tbsp chopped fresh parsley |
2 tbsp fresh lemon juice |
4 tsp. grated lemon zest |
salt and pepper |
Directions:
1. Bring the broth to a simmer over medium heat. Reduce the heat to low and cover it to keep it warm.
2. Meanwhile, melt half the butter and olive oil in a large saucepan over medium heat. Add the shallots and lightly saute' them until tender. Add the rice and stir to coat.
3. Add the wine and stir until it evaporates.
4. Add the broth 1 1/2 cups at a time, stirring until the broth is fairly well absorbed and the rice is tender and it looks creamy.
5. Stir in the cheese and the rest of the butter until blended in.
6. Mix in the lemon juice, zest, and parsley.
7. Season with salt and pepper to taste.
8. I like to microwave the lemon for 30 seconds - it is much easier to get all of the juice this way.
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