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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 6 |
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I made this several weeks ago, and it’s fantastic in every way. There are few more awesome beddings for meat, but especially seafood, than this bright and simple risotto. You won’t believe how much flavor you can get out of the simplest ingredients. Ingredients:
lemon risotto |
(risotto al limone) |
ingredients |
6 cups chicken broth |
3 and 1/2 tablespoons butter |
1 and 1/2 tablespoons extra virgin olive oil |
2 large shallots, chopped |
2 cups arborio rice or medium-grain white rice |
1/4 cup dry white wine |
1 cup freshly grated parmesan cheese (about 3 ounces) |
2 tablespoons chopped fresh parsley |
2 tablespoons fresh lemon juice |
4 teaspoons grated lemon peel |
Directions:
1. Directions:
2. Bring broth to simmer in large saucepan over medium heat.
3. Reduce heat to low; cover to keep warm.
4. Melt 1 and 1/2 tablespoons butter with olive oil in heavy large saucepan over medium heat.
5. Add shallots and saute until tender, about 6 minutes.
6. Add rice; stir 1 minute.
7. Add wine and stir until evaporated, about 30 seconds.
8. Add 1 and 1/2 cups hot broth; simmer until absorbed, stirring frequently.
9. Add 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, about 35 minutes.
10. Stir in cheese and remaining 2 tablespoons butter.
11. Stir in parsley, lemon juice, and lemon peel.
12. Season risotto with salt and pepper.
13. Transfer to bowl and serve. Makes 6 first-course or 4 main-course servings.
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